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Butterscotch Pecan Dessert Recipe

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Light and creamy, this terrific treat never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois

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Butterscotch Pecan Dessert Recipe

Prep: 15 min. + chilling Bake: 20 min. + cooling

Yield: 16-20 Servings

15 20 35

Ingredients

1/2 cup cold butter, cubed
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold 2% milk
2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

Directions

In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool.
In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; 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. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 232 calories, 15 g fat (8 g saturated fat), 31 mg cholesterol, 176 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Butterscotch Pecan Dessert in Taste of Home October/November 1998, p33

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Reviews for Butterscotch Pecan Dessert (4)

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Butterscotch Pecan Dessert

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Reviewed on May. 20, 2012 by kshea

One of our favorites!

Reviewed on Oct. 28, 2011 by cottey

This is one of my family's favorite recipes. We always make one chocolate and one butterscotch. We use quick oats in the crust instead of pecans, but we still put pecans on top.

Reviewed on Dec. 21, 2010 by splendor

I tried this recipe when I had a friend visiting, only I doubled the cream cheese filling layer, and we loved it.

Reviewed on Nov. 13, 2009 by patt6250

This is the original recipe that my sister made 30 years ago with chocolate pudding. We've modified by using a graham cracker crust but the original one is the best!