Butterscotch Dessert - cooking recipe

Ingredients

1 1/2 c. flour
1 1/2 sticks margarine
1 c. pecans, chopped
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
2 boxes instant butterscotch pudding
3 c. milk
1 (8 oz.) Cool Whip

Preparation

Cut together flour and margarine; add 3/4 cup of pecans (save 1/4 cup for topping).
Press into a 9 x 13-inch pan and bake at 350\u00b0 for 30 minutes.
Allow to cool.
Mix together powdered sugar and cream cheese; spread over cool cake.
Combine instant pudding and milk; spread over 2nd layer.
Top with Cool Whip and sprinkle with pecan chips you have kept.
Refrigerate.