Butterscotch Pecan Dessert

1/2 cup cold butter

1 cup all-purpose flour

3/4 cup chopped pecans, divided

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 carton (8 ounces) frozen whipped topping, thawed, divided

3-1/2 cups milk

2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours. Yield: 16-20 servings.