 | | Directions |
- Mix the flour, pecans and butter together; press into the bottom of a 9 x 13 baking pan. Bake for 15 minutes at 350 degrees F.
- Allow the crust to cool while blending the cream cheese and powdered sugar together.
- Once the cream cheese and powdered sugar are well blended, add 1 cup of cool whip. Spread over the cooled crust.
- Follow the directions on the pudding package for making the pudding except only use 2 1/2 cups of milk for both packages of pudding.
- Spread the pudding over the cream cheese layer and then top the pudding layer with the remaining Cool Whip.
- Sprinkle the top with a little chopped pecans. Refrigerator overnight or for several hours so that it is chilled completely before serving.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Container: 9 x 13 pan
Servings: 15
|  | | Ingredients | | - | | 1 cup flour |
| - | | 1/2 cup chopped pecans |
| - | | 1/2 cup butter |
| - | | 8 ounces cream cheese |
| - | | 1 cup powdered sugar |
| - | | 8 ounces Cool Whip - divided |
| - | | 2 packages butterscotch instant pudding mix - small packages |
| - | | 2 1/2 cups milk |
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