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    Butterscotch Pecan Dessert


    Source of Recipe


    taste of home

    List of Ingredients




    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

    Recipe



    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.

 

 

 

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