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| 1/2 Cup | Butter, soft |
| 1 Cup | Flour ( minus 1 tbsp. ) |
| 1 Tbsp. | Confectioner's Sugar |
| 1/2 Cup | Fine Chopped Pecans |
| 8 Oz. | Cream Cheese, softened |
| 1 Cup | Confectioner's Sugar |
| 2 Pints | Whipping Cream - whipped |
| 2 Pkg. | Butterscotch Pudding |
| 3 Cups | Milk |
| 2 Pints | Whipping Cream - whipped |
| 1 Tbsp. | Sugar |
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| 1. |
Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans
make a difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes. Cool. |
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| 2. |
Cheese filling: Mix together cream cheese and sugar. Add whipped whipping cream or cool whip (9oz).Mix thorougly. Spread on cooled crust. Chill in fridge.
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| 3. |
Butterscotch filling: Make pudding mix with milk, spread on set chilled cheese layer. Chill in refrigerator. |
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| 4. |
Topping: Whip whipping cream until foamy and add sugar. Whip until light peaks form.( or use 1 9-oz container of cool whip. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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