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Ingredients Jump to Instructions ↓

  1. 1-cup flour , plain

  2. 1 stick butter , melted

  3. 1-cup pecan pieces

  4. 1 (8 ounce) block of cream cheese

  5. 1 (12 ounce) container Cool Whip

  6. 2 packages butterscotch instant pudding mix

  7. 3 cups cold, whole milk

  8. 1 Hershey bar, frozen

Instructions Jump to Ingredients ↑

  1. Mix flour, butter & pecan pieces together well & press into the bottom of a 9 X 13-inch pan & bake in a 325-degree oven for 20 minutes. Set aside to cool to room temperature.

  2. Mix cream cheese, sugar & half of the Cool Whip, together until well blended. Place in pan on top of baked crust mixture. Mix milk & butterscotch pudding together until well blended, add this to the top of the crust/cream cheese mixtures. Top this with remaining Cool Whip to cover top well. Remove Hershey Bar from freezer and grate over the top. Place in the refrigerator over night before serving or at least 4 hours.

  3. Lynn Byers McClellan

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