RECIPE SUBMITTED BY Terri Stewart
Butterscotch Delight:
1 8oz package cream cheese
1/2 cup powdered sugar
1 stick butter
1 large butterscotch instant pudding
2 8oz tubs of cool whip
1 bag pecan pieces
1/2 to 3/4 cup self-rising flour
Melt butter in baking dish in oven at 300-325 degrees
Take pan out and add flour and pecan mixture
Bake at 300- 325 until golden brown (watch it close or it will burn)
Take crust out of the oven and put in freezer or refrigerator to cool
In a seperate bowl mix with mixer cream cheese,powdered sugar, and 1 tub of coolwhip
Add to crust
In seperate bowl, make your pudding reducing the amount of milk by 1/2 cup to make the pudding thicker
Spread pudding on to crust
Let chill for about 1 hour
Spread 8 ounce container of cool whip on top
(optional: sprinkle pecan pieces on top)
By: Terri Stewart
COMMENTS from TRIED AND TRUE RECIPES
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Patricia Stover I’ve made this and it is delicious. I’ve also made it with chocolate pudding; and, with lemon pudding and they were delicious also.I hope it’s ok if I give a tip? When you’re transporting something like this, put toothpicks in it so it doesn’t stick to the alum. foil or plastic wrap. 🙂
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