Butterscotch TorteKristy Weight
- 1 1/4 cups butter
- 1 1/2 cups flour
- 1/2 cup pecans (chopped very fine)
- 8 oz. cream cheese
- Large container whipped topping
- 1 cup powdered sugar
- 1 tsp. vanilla
- 2 small instant butterscotch pudding
- 3 cups milk
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.
Cream the cream cheese and mix in 1/2 of the whipped topping, powdered sugar and vanilla. Set aside.
Mix together pudding mix with milk with a wire whip until it starts to thicken. Set aside.
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.
Refrigerate until time to serve.
Source: Ruth Pearson