Submitted by Carol Burchfield, Searcy, Ark.
1 1/2 C flour
1/2 C chopped pecans, plus a little extra for topping
1/2 C butter
1/2 C powdered sugar
1 8-ounce package cream cheese
1 8-ounce package Cool Whip
2 4-ounce packages of instant butter scotch pudding
3 C milk
Mix flour, nuts and butter. Put in 9-by-13 pan. Bake for 20 minutes at 350 degrees. Cool. Blend powdered sugar and cream cheese. Fold in 1/2 carton of Cool Whip. Spread over cooled crust. Mix together the pudding mixes and milk, then pour over the top of the cream cheese mixture. Spread remaining Cool Whip on top, sprinkle with chopped pecans.