1/2 cup cold margarine
1 cup flour
3/4 cup chopped pecans, divided
1 pkg.(8 oz) cream cheese, softened
1 cup powdered sugar
1 carton (8 oz) frozen whipped topping, thawed, divided
3 1/2 cups milk
2 pkgs (3.4or 3.5 oz eath) instant butterscotch or vanilla pudding mix.
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In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 9 X 13 baking dish. Bake 350 degrees 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 mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.
16-20 servings
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