Butterscotch Pecan Dessert |
 |
| Course : |
Pastries |
| From: |
HungryMonster.com |
| Serves: |
1 |
|
| |
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 |
|
| |
Preparation:
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. |
| |
Nutritional Information:
4369 Calories (kcal); 372g Total Fat; (73% calories from fat); 88g Protein; 212g Carbohydrate; 371mg Cholesterol; 1110mg Sodium |