BUTTERSCOTCH SPECTACULAR
1 c flour
1 stick margarine softened
1 c chopped pecans
1 8oz. pkg. cream cheese, softened
1 c powdered sugar
1 13oz. frozen whipped topping, thawed
2 small pkgs. butterscotch instant pudding
3 c cold milk
1 tsp vanilla
mix flour margarine and pecans as for pie crust. Pat into 9x 13 pan and bake 20 minutes, 350 degrees. let cool.
Cream sugar and cheese together and fold in half of whipped topping.
Spread over cooled crust.
Beat pudding mix and milk together 2-3 minutes. Stir in vanilla. Spread over cream cheese mixture. Spread remaining whipped topping on butterscotch layer and sprinkle with a few chopped pecans. Refrigerate 2-3 hours or overnight before serving.
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