Butterscotch Pecan Dessert Recipe photo by Taste of Home
Butterscotch Pecan Dessert
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min. + cooling
YIELD: 20 servings.
Light and creamy, this butterscotch dessert 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
Ingredients
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1/2 cup cold butter, cubed
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1 cup all-purpose flour
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3/4 cup chopped pecans, divided
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1 package (8 ounces) cream cheese, softened
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1 cup confectioners' sugar
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1 carton (8 ounces) frozen whipped topping, thawed, divided
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3-1/2 cups cold 2% milk
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2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix
Directions
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1.
Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, about 20 minutes. Cool.
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2.
In a small bowl, beat cream cheese and confectioners' sugar until fluffy. Fold in 1 cup whipped topping; spread over crust.
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3.
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 until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.
Nutrition Facts
1 piece: 242 calories, 14g fat (8g saturated fat), 27mg cholesterol, 247mg sodium, 23g carbohydrate (18g sugars, 1g fiber), 3g protein.
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