Butterscotch Pecan Dessert

Butterscotch Pecan Dessert
1/2 cup cold butter or margarine
1 cup all purpose flour
3/4 cup chopped pecans, divided
8 ounces softened cream cheese
1 cup powdered sugar
8 ounces thawed cool whip, divided
3 1/2 cups milk
2 small boxes instant butterscotch pudding mix
In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup 
pecans. Press into an ungreased 13x9x2 inch baking dish. Bake at 350�F 
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 mixes 
until smooth; pour over cream cheese layer. Refrigerate for 15 to 20 
minutes, until set. Top with remaining whipped topping and pecans. 
Refrigerate for 1-2 hours. 
== Contributed by: ==
* Lindas Busy Kitchen Desserts Y-Group
Category:Lindas Busy Kitchen Desserts