Rebecca Stinnett-MXXM06B —–CRUST—– 1/2 cup Butter — soft
1 cup Flour(-1tbsp)
1 tablespoon Confectioner’s sugar
1/2 cup Fine chopped pecans
—–CHEESE FILLING—– 8 ounce Cream cheese — softened
1 cup Confectioner’s sugar
2 pint Whipping cream — whipped
—–BUTTERSCOTCH FILLING—– 2 package Butterscotch pudding
3 cup Milk
—–TOPPING—– 2 pint Whipping cream — whipped
1 tablespoon Sugar
Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13×9 pan or 2 pie plates. Bake at 350 F 15 minutes. Cool.
Cheese filling: Mix together cream cheese and sugar.
Add whipped whipping cream or cool whip (9oz).Mix thorougly. Spread on cooled crust. Chill in fridge.
Butterscotch filling: Cook pudding mix with milk, cool, spread oin set chilled cheese layer. Chill in refrigerator.
Topping: Whip whipping cream until foamy and add sugar. whip until light peaks form.( or use 1 9-oz container of cool whip.