Dessert (Print Version)

Ingredients:

01 - 1/2 cup butter, cubed (Cold and cubed for easy mixing).

02 - 1 cup all-purpose flour (Standard all-purpose flour for the base).

03 - 1/2 cup pecans (Chopped for an even crust texture).

04 - 1 8 oz pkg cream cheese, softened (Make sure the cream cheese is softened to room temperature).

05 - 1 cup powdered sugar (Sweetens the filling without adding texture).

06 - 1 cup whipped topping (Fold in the whipped topping to keep the filling light).

07 - 3 cups cold milk (Ensure the milk is cold for proper pudding consistency).

08 - 2 3.4 oz pkg butterscotch pudding (Use instant butterscotch pudding mix for the layer).

09 - 1 8 oz container whipped topping (Spread evenly before serving).

10 - 1/4 cup chopped pecans (Sprinkle pecans for a crunchy topping).

01 - Preheat oven to 350°F and grease a 9x13-inch pan with non-stick spray.

02 - In a bowl, cut together butter and flour until crumbs form. Stir in pecans.

03 - Press mixture into the bottom of the pan and bake for 20 minutes. Let cool completely.

04 - Beat together cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over crust.

05 - Mix pudding and milk in a separate bowl. Whisk until combined and soft set. Pour over the filling layer.

06 - Refrigerate for 3-4 hours until set.

07 - Before serving, spread whipped topping over the pudding layer and sprinkle with chopped pecans.

01 - Refrigerate for at least 3 hours to set properly.

02 - Chill before serving for best texture.

03 - Use cold milk for the pudding layer.