Butterscotch Pecan Dessert

1/2 cup cold butter or margarine
1 cup all purpose flour
3/4 cup chopped pecans, divided
8 ounces softened cream cheese
1 cup powdered sugar
8 ounces thawed cool whip, divided
3 1/2 cups milk
2 small boxes instant butterscotch pudding mix

In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9x2 inch baking dish. Bake at 350ºF 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 mixes until smooth; pour over cream cheese layer. Refrigerate for 15 to 20 minutes, until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.