Butterscotch Pecan Dessert |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Light and creamy, this terrific treat never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois Ingredients:
1/2 cup cold butter, cubed |
1 cup king arthur unbleached all-purpose flour |
3/4 cup chopped pecans, divided |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
3-1/2 cups cold 2% milk |
2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix |
Directions:
1. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool.
2. In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust.
3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over 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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