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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 12 |
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There are so many versions, but this one is more of a pudding than a cake. Repeatedly requested by family & friends, it'll cause discussion as to whether eating this or the namesake is more fun! This recipe is easily diabetic converted with sugar free puddings and omission of chocolate bar. Ingredients:
1 cup flour |
1 cup crushed pecans |
1/2 cup butter, softened |
1 (4 ounce) box instant chocolate pudding mix |
1 (4 ounce) box instant butterscotch pudding mix |
4 cups cold milk |
1 (8 ounce) package cream cheese, softened |
1 (8 ounce) container cool whip, thawed |
2 tablespoons milk |
1/4 cup chopped pecans |
1 chocolate bar, shavings |
Directions:
1. Preheat oven 350.
2. Mix flour, pecans, and butter well.
3. Press flour mixture into bottom of 13X9 pan. (It helps to wet hands repeatedly during this process).
4. Bake flour mixture for 10 minutes. Let cool.
5. Mix cream cheese, cool whip, and 2 T milk to smooth. Set aside.
6. Mix chocolate pudding with 2 C cold milk. Set aside.
7. Mix butterscotch pudding with 2 C cold milk.
8. Layer butterscotch pudding, 1/2 cream cheese mixture, and chocolate pudding on top of cooled flour/pecan crust.
9. Top with remaining 1/2 cream cheese mixture.
10. Last, add chopped pecans and chocolate bar shavings.
11. Refrigerate for 2 hours.
12. Cut into squares to serve.
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