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Butterscotch Torte
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Description
My mother has been making this dessert for many years, and someone always asks for the recipe!
Ingredients
- 1 cup All-purpose Flour
- ½ cups Butter, Softened
- ½ cups Chopped Pecans
- 8 ounces, weight Cream Cheese, Softened
- 1 cup Powdered Sugar
- 16 ounces, weight Cool Whip, Divided
- 2 boxes Instant Butterscotch Pudding Prepared According To Package Directions
Preparation
Preheat oven to 375 degrees. Mix first 3 ingredients for crust, and pat in the bottom of a lightly buttered 9 x 13 pan. Bake 10 minutes – let cool.
Mix together cream cheese, powdered sugar and 1/2 of the Cool Whip.
Prepare butterscotch pudding according to package directions. Pour over cream cheese layer. Top with remaining Cool Whip and sprinkle with some extra pecans.
Refrigerate at least one hour.
Can substitute chocolate or pistachio pudding for the butterscotch pudding.
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