| | Directions | | In medium bowl, thoroughly combine crust ingredients. Press onto bottom of 9X13 pan. Bake 15 minutes. Cool. In large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in Cool Whip. Spread over the cooled crust. Blend the butterscotch pudding mixes and milk until thick and smooth. Pour over cream cheese layer. Spread remaining Cool Whip over the pudding layer. Sprinkle with chopped nuts, if desired. Enjoy! Light and yummy! |
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| Ingredients | | - |  | CRUST |
| - | | 2 cups flour |
| - | | 2 cups chopped pecans |
| - | | 1 cup butter melted |
| - | | Cream cheese layer |
| - | | 2 packages cream cheese, softened (8 oz pkgs) |
| - | | 2 cups powdered sugar |
| - | | 2 cups Cool Whip (12 ounce container) |
| - | | Pudding Mix |
| - | | 4 packages butterscotch instant pudding mix (3 1/2 ounce pkgs) |
| - | | 6 cups milk |
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