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Butterscotch Dessert 2




  1. Thaw whipped topping.
  2. Blend margarine, flour and nuts. Pat into bottom of 13 x 9-inch pan.
  3. Bake at 350 degrees F for 15 minutes.
  4. Cool.
  5. Cream confectioners' sugar and cream cheese until fluffy.
  6. Fold 3/4 carton of whipped topping into mixture. Spread mixture on top of crust.
  7. Mix butterscotch pudding and coconut cream pudding in bowl.
  8. Add milk and beat until thick. Spread mixture over cream cheese mixture.
  9. Spread remaining whipped topping over top.
  10. Refrigerate.

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