Butterscotch Torte

This is a recipe that my mother used to make when I was a child.  I always loved it.  I made it recently and am happy that it went over well.  

1 cup flour
1/2 cup butter, softened
1 1/4 cups finely-chopped pecans
1 cup powdered sugar
1 - 8-ounce package cream cheese, room temperature
1 - 12-ounce container non-dairy whipped topping (Cool Whip)
1 - 4-serving size package instant butterscotch pudding
2 cups cold milk

In a medium bowl, combine flour, butter, and 3/4 cup of the pecans.  Press into bottom of a 9 x 13-inch baking pan.  Bake at 375 degrees for 15 to 18 minutes until top looks dry.  (Tip:  Put in freezer after taking it out of the oven so that next ingredients spread more easily.)

In another bowl, beat together powdered sugar and cream cheese.  Blend well.  Spread evenly over cooled crust.  Spread half of whipped topping over cream cheese layer.

In yet another bowl, beat together pudding mix and milk on low speed of electric mixer for 1 to 2 minutes, until thick.  Spread evenly over whipped topping.  Spoon remaining whipped topping in small dollops over pudding layer.  Spread whipped topping carefully to cover pudding.  Sprinkle top with remaining 1/2 cup chopped pecans.  Cover and refrigerate until well chilled.