Ingredients
1/2 cup cold butter, cubed1 cup all-purpose flour3/4 cup chopped pecans, divided1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed, divided3-1/2 cups cold 2% milk2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix
Preparation
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.
In a small bowl, beat cream cheese and confectioners’ sugar until fluffy. Fold in 1 cup whipped topping; spread over crust.
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.
