Butterscotch Pudding Dessert |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Yet another twist on a favorite pudding dessert, I have a huge cake pan, and I'll often do half butterscotch and half chocolate. Pretty enough to serve to guests, and never any leftovers! Ingredients:
1 (16 ounce) package pecan sandies, crushed |
3 (3 1/2 ounce) packages instant butterscotch pudding mix |
5 1/2 cups milk |
2 (12 ounce) containers cool whip |
1 (8 ounce) package cream cheese, softened |
1/2 cup sugar |
1/4 cup pecans, chopped |
Directions:
1. Crush pecan sandies, and place in the bottom of a 9x13 baking dish
2. Put cream cheese and sugar in mixing bowl and mix until creamy.
3. add 1/2 cup milk to cream cheese and continue to mix.
4. add 1 container Cool Whip to cream cheese mixture, mix until smooth and creamy.
5. pour/spoon cream cheese mixture over Pecan Sandies, and spread as carefully as you can.
6. in Mixing bowl, put the 3 packages of butterscotch pudding mix and 5 cups of milk, mix until smooth, and pour over cream cheese mixture in pan. Put in fridge and allow pudding to set (about 30 minutes).
7. Remove from fridge and top with remaining container of cool whip; sprinkle chopped pecans. Serve or return to fridge until serving time.
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