1-1/2 c. all-purpose unbleached white flour
3/4 c. butter, softened
1/2 c. chopped nuts (pecans, walnuts or almonds)
1/4 c. brown sugar
8 oz. low fat cream cheese, softened
1 c. light Cool Whip (save the rest for topping)
1 c. powdered sugar
2 small packages instant Butterscotch pudding
3 c. milk
Mix flour, butter, nuts and sugar. Spread into a 9x13 pan. Bake at 350 degrees for 15 minutes. Cool crust.
LAYER 1: Mix cream cheese, Cool Whip and powdered sugar. Spread over cooled crust.
LAYER 2: Blend pudding and milk in blender and pour over Layer 1. Refrigerate until pudding is set.
LAYER 3: Spread remaining Cool Whip on top of set pudding.