Butterscotch Dessert II recipe

1/2 cup margarine, softened
1 cup all-purpose flour
1/2 cup chopped nuts
1 cup confectioners' sugar
3 ounces cream cheese, softened
1 (9 ounce) container frozen whipped topping
1 small box instant butterscotch pudding
1 small box instant coconut cream pudding
3 cups milk

Thaw whipped topping. Blend margarine, flour and nuts. Pat in bottom of 13 x 9-inch pan. Bake at 350 degrees F for 15 minutes. Cool.

Cream confectioners' sugar and cream cheese until fluffy. Fold 3/4 carton of whipped topping into mixture. Spread mixture on top of crust. Mix butterscotch pudding and coconut cream pudding in bowl. Add milk and beat until thick. Spread mixture over cream cheese mixture. Spread remaining whipped topping over top. Refrigerate.