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Butterscotch Pecan Dessert

Total Time

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

Makes

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
Butterscotch Pecan Dessert Recipe photo by Taste of Home

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

  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.
  2. In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust.
  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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