Butterscotch Pecan Dessert |
Course : Pastries
Serves: 1 |
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Ingredients:
1/2 cup cold butter or margarine |
1 cup all-purpose flour |
3 1/4 cups chopped pecans -- divided |
1 package cream cheese -- softened (8 ounces) |
1 cup confectioners sugar |
8 ounces frozen whipped topping, thawed, divided |
3 1/2 cups milk |
2 packages instant butterscotch or vanilla pudding mix |
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Preparation / Directions:
In a bowl, cut the butter into the flour un- til crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 3500 for 20 minutes or until lightly browned. Cool. In a mix- ing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped top- ping; 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 re- maining whipped topping and pecans. Refrigerate for 1-2 hours. Vield: 18-20 servings.
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Nutritional Information:
4369 Calories (kcal); 372g Total Fat; (73% calories from fat); 88g Protein; 212g Carbohydrate; 371mg Cholesterol; 1110mg Sodium |
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