Butterscotch Torte - cooking recipe

Ingredients

1 1/2 sticks margarine
1 1/2 c. flour
12 oz. cream cheese
1 1/2 c. powdered sugar
1 (8 oz.) container Cool Whip
1 (3 oz.) pkg. instant butterscotch pudding
1 1/2 c. milk
1 (8 oz.) tub Cool Whip (for topping)

Preparation

Mix butter, flour and nuts.
Pat in 9 x 13-inch pan.
Bake 15 to 20 minutes at 375\u00b0.
Cool.
Cream well the cream cheese and powdered sugar.
Add 8 ounces of Cool Whip.
Spread on cooled crust.
Mix pudding with milk.
Spread on top of cream cheese. Frost with Cool Whip and top with nuts.
Chill and serve.