When I have made this dessert I have only used melted butter flour & the pecan pieces for the crust and have always used 2 different kinds of pudding.
This cake has been made in our family for years. Instead of using butterscotch I use one box of instant vanilla pudding and one instant box of chocolate along with the same amount of milk.. YUM!
This timeless recipe has been around such a long time (I ve been making this since the early 70s!) not just because it s easy and versatile but because it s awesome good. It also serves an army!
INGREDIENTS :
SERVINGS 12
Layer One
1 cup flour
1⁄2 cup butter
1⁄4 cup sugar
1 cup pecans
Layer Two
1 cup powdered sugar
8 ounces cream cheese
5 ounces Cool Whip
Layer Three
1 (6 ounce) box Jell-O chocolate pudding and pie filling
3 cups milk
Layer Four
7 ounces Cool Whip
DIRECTIONS :
Mix first thee ingredients.
Add fine chopped pecans.
press into 9×13 pan.
Bake shell at 350 for 15 min.
Soften cheese, then blend in sugar and Cool whip.
Spread over cooled crust.
Make pudding as directed.
I like cooked pudding best but you can use instant.
You can also use 2 small packages.
And any other flavor you like.
Spread on top.
You can sprinkle chopped pecans or chocolate ants on top.
Refrigerate.
