Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| Crust: | |
| 1 cup | Flour, all-purpose |
| ¼ pounds | Butter |
| 1 cup | Pecans -- Finely Chopped |
| Cheese Layer: | |
| 8 ounces | Cream Cheese -- Softened |
| 1 cup | Cool Whip |
| 1 cup | Confectioner's sugar |
| Butterscotch Layer: | |
| 2 larges | (or 4 small) Butterscotch |
| Instant | |
| Pudding mix | |
| 3 cups | Milk, Cold |
| Topping: | |
| Remainder lg Container Cool Whip |
Crust: Mix and press in 9x12 pan. Bake 15 minutes at 300 deg. Let cool.
Cheese Layer: Blend well and spread over cooled crust.
Butterscotch Layer: Mix well and spread over Cheese Layer.
Topping: Spread remainder of 1 large cool whip over last layer and sprinkle with finely chopped nuts.
Keep refrigerated or on ice in cooler for a picnic! Recipe By : KTarb