Butterscotch Pecans 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
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 pan.
Bake at 350 degrees 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 mix until smooth, pour over the cream cheese layer.
Refrigerate for 15-20 minutes or until set.
Top with remaining whipped topping and pecans.
Refrigerate for 1-2 hours.
Yield: 16-20 servings
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