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Butterscotch Pecan Dessert




List of Ingredients



• 1/2 cup cold butter or margarine
  
• 1 cup all-purpose flour
  
• 3/4 cup chopped pecans, divided
  
• 1 package (8 ounces) frozen whipped topping, thawed, divided
  
• 3 1/2 cups milk
  
• 2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix
  
• 1-8oz package of cream cheese (softened)
  
• 1 cup confectioners sugar
  






Instructions



1. In a bowl, cut the butter into the flour until crumbly, stir in 1/2 cup pecans.
   
   
2. Press into an ungreased 13" x 9" x 2" baking pan.
   
   
3. Bake at 350 degrees for 20 minutes or until lightly browned. Cool.
   
   
4. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping, spread over crust.
   
   
5. Combine milk and pudding mix until smooth, pour over the cream cheese layer.
   
   
6. Refrigerate for 15-20 minutes or until set.
   
   
7. Top with remaining whipped topping and pecans.
   
   
8. Refrigerate for 1-2 hours.
   
   
9. Yield: 16-20 servings