Butterscotch Cream Torte - cooking recipe

Ingredients

1 c. flour
1/2 c. pecans, chopped
1 cube butter, softened
2 Tbsp. powdered sugar
1 (8 oz.) cream cheese
1 c. Cool Whip
1 c. powdered sugar
2 small pkg. instant butterscotch pudding
2 c. cold milk

Preparation

Mix flour, pecans, butter, and 2 tablespoons powdered sugar as pie crust and pat into a 9 x 13-inch pan.
Bake at 350\u00b0 for 13 minutes.
Beat together cream cheese, Cool Whip and powdered sugar and spread on cooled crust.
Refrigerate until firm.
Beat pudding and milk.
Pour on second layer.
Refrigerate 2 hours until set.
Cover with remaining Cool Whip.