Butterscotch Cheesecake

Course : Cheesecakes
Serves: 1
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1/2 cup butter -- soft
1 cup flour -- (-1tbsp)
1 tablespoon confectioners sugar
1/2 cup fine chopped pecans
8 ounces cream cheese -- softened
1 cup confectioners sugar
2 pints whipping cream -- whipped
2 packages butterscotch pudding
3 cups milk
2 pints whipping cream -- whipped
1 tablespoon sugar

Preparation / Directions:

Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes. Cool. Cheese filling: Mix together cream cheese and sugar. Add whipped whipping cream or cool whip (9oz).Mix thorougly. Spread on cooled crust. Chill in fridge. Butterscotch filling: Cook pudding mix with milk, cool, spread oin set chilled cheese layer. Chill in refrigerator. Tppong: Whip whipping cream until foamy and add sugar. whip until light peaks form.( or use 1 9-oz container of cool whip.

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