1 cup flour
1 stick butter, melted
2 cup chopped pecans
8 ounce pkg cream cheese
1 cup powder sugar
2 8oz. pkg whipped topping
1 pkg. chocolate instant pudding
1 pkg. butterscotch instant pudding
2.5 - 3 cup milk
1 teaspoon vanilla
Directions: Melt butter in a 9 by 12 pan. Mix in flour and half of the pecans and pat into the bottom. Bake for 15 minutes at 325. Let Cool.
Beat cream cheese, powder sugar and 1 pkg of whipped topping together. Spread over 1st layer and let cool.
While 2nd layer is cooling mix puddings, milk and vanilla. Spread over 2nd layer and refrigerate.
Spread second pkg of whipped topping over top and sprinkle with the rest of the pecans. Refrigerate.