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Butterscotch Pecan Dessert




Source of Recipe


EDC 2001


List of Ingredients




1/2 C Cold Butter
1 C All-Purpose Flour
3/4 C Chopped Pecans -- Divided
1 8 Oz Pkg Cream Cheese -- Softened
1 C Powdered Sugar
1 8 Oz Carton Cool Whip, Thawed & Divided
3 1/2 C Milk
2 Pkgs 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 13 x 9 x 2 " baking dish. Bake at 350° for 20 mins, or until lightly brown. Cool.

In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup cool whip; spread over crust.

Combine milk and pudding until smooth; pour over cream cheese layer. Refrigerate for 20 mins. Top with coolwhip and pecans. Refrigerate for 2 hrs. Cut into squares.

NOTES : Makes 16-20 squares.