Ingredients
1/2 cup cold butter1 cup all-purpose flour1 cup finely chopped walnuts1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed, divided3-1/2 cups cold 2% milk2 packages (3.5 ounces each) instant butterscotch pudding mix1/2 cup coarsely chopped walnuts
Preparation
Preheat oven to 350°. In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in finely chopped walnuts. Press into a greased 13x9-in. baking dish. Bake until golden brown, 17-20 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping; spread over crust.
In another bowl, beat milk and pudding mix for 2 minutes or until thickened. Spread over cream cheese layer. Spread with the remaining whipped topping; sprinkle with coarsely chopped walnuts. Cover and refrigerate until set, about 1 hour.
