Butterscotch Ice Box Cake - cooking recipe

Ingredients

1 cup plain flour
1 cup nuts, chopped
1/2 cup butter
1 cup powdered sugar
8 ounces cream cheese
8 ounces Cool Whip
1 (3 1/2 ounce) package butterscotch jello pudding
1 (3 1/2 ounce) package vanilla jello pudding
3 cups milk

Preparation

Mix first three ingredients together, then press into a 9X13 pyrex dish.
Bake at 350 degrees for 20 minutes.
Cool for 15 minutes, then refrigerate for 15 minutes.
Mix powdered sugar, cream cheese and one cup of the coolwhip together, then pour over crust and spread evenly.
Mix the two puddings and milk with a mixer until thick. Pour over above mixture.
Top with the remaining Cool Whip and refrigerate.