- Servings: 12-18 serving
- Prep Time: 10 minutes + chill time
|1 tsp||Butter or Margarine|
|½ cup||Chopped Pecans|
|8 oz||Cream Cheese,softened|
|1 cup||Powdered Sugar|
|8 oz||Tub Cool Whip,thawed|
|2 pkg||(3 Oz. Each) Instant Butterscotch Pudding|
|3 cup||Cold Milk|
Mix flour,butter and nuts together and put into a 13 x 9-inch pan. Press down and bake 15 minutes at 350^. Cool. Mix the cream cheese,powdered sugar and Cool Whip and spread over cooled crust.
Beat the pudding and milk until thick, 2 to 3 minutes. Spread over cream cheese mixture. Top with more Cool Whip. Chill in refrigerator until set or overnight.