BUTTERSCOTCH PECAN DESSERT

By dpearce

Ingredients

• 1/2 cup cold butter or margarine
• 1 cup 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 milk
• 2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

Preparation

Step 1

In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2.in. baking pan. BAke at 350 degrees 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 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.