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Butterscotch Torte

KristyKristy Weight
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Ingredients

Crust
  • 1 1/4 cups butter
  • 1 1/2 cups flour
  • 1/2 cup pecans (chopped very fine)
Filling
  • 8 oz. cream cheese
  • Large container whipped topping
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 2 small instant butterscotch pudding
  • 3 cups milk
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directions

Crust Preparation

Mix together crust ingredients with pastry blender until mixture has the texture of corn meal. Press mixture into a 9 x 13 pan and bake at 350° until lightly brown. Cool.

Filling Preparation

  • 1

    Cream the cream cheese and mix in 1/2 of the whipped topping, powdered sugar and vanilla. Set aside.

  • 2

    Mix together pudding mix with milk with a wire whip until it starts to thicken. Set aside.

  • 3

    When pudding has thickened, layer the following on top of the cooled crust: cream cheese mixture, pudding, remainder of the whipped topping, then top with chopped pecans.

  • 4

    Refrigerate until time to serve.


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