In a large bowl, cut butter into cake mix until mixture resembles coarse crumbs. Add eggs and mix well. Press into a greased 9x13 inch cake pan. Bake at 350 degrees for 15-18 minutes until set. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping. Spread over cooled crust, refrigerate until set. In a bowl, whisk together milk and both puddings. Let stand for 5 minutes or until slightly thickened. Spread over cream cheese mixture. Top with 3 cups whipped topping. Refrigerate for at least 2 hours before serving. This is delicious when served with ice cream!