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Home -> Baked Goods -> Desserts
Ingredients (view qty in metric system instead) Crust: 1/2 cup cold butter, diced 1 cup all purpose flour 1/2 cup chopped pecans Filling: 8 ounce package cream cheese, softened 1 cup powdered sugar 4 ounces whipped topping 3 1/2 cups milk 2 packages instant butterscotch pudding mix Topping: 1/4 cup chopped pecans 4 ounces whipped topping Directions For Crust: Preheat oven to 350 degrees. Sift the flour into a large bowl. Cut in butter until crumbly. Stir in pecans. Press into the bottom of an ungreased 9x13 inch baking pan. Bake 20 minutes until lightly browned. Cool. For Filling: Beat cream cheese with powdered sugar in a large bowl until fluffy. Fold in whipped topping. Spread evenly over cooled crust. Stir together the milk and pudding mix until smooth. Pour over the cream cheese layer. Refrigerate 20 minutes until set. For Topping: Spread whipped topping evenly over pudding layer. Sprinkle with pecans. Serves 12 to 16. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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