Ingredients:
1/2 cup cold butter or 1/2 cup margarine
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 (8 ounce) packages cream cheese, softened
1 cup confectioners’ sugar
1 (8 ounce) cartons frozen whipped topping, thawed, divided
3 1/2 cups milk
2 (3 1/2 ounce) packages instant butterscotch pudding mix or 2 (3 1/2 ounce) packages vanilla instant pudding mix
Directions:
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 350F for 20 minutes 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.
Servings: 16-20
Time preparation: 15 min.
Time total: 35 min.