Buttery Pecan Crumble Butterscotch Pudding Dessert
Indulge in this luscious, layered dessert featuring a buttery pecan crumble crust, a rich and creamy butterscotch pudding filling, and a dollop of fluffy whipped topping. The perfect balance of sweet and crunchy flavors.
Instructions
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1
Preheat oven to 350°F. In a small bowl, cut the cold butter into the flour until the mixture resembles coarse crumbs. Stir in 1/2 cup of the chopped pecans. Press the mixture into an ungreased 13x9-inch baking dish. Bake for about 20 minutes, until lightly browned. Allow to cool.
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2
In a small bowl, beat the cream cheese and confectioners' sugar until light and fluffy. Fold in 1 cup of the whipped topping. Spread this mixture over the cooled crust.
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3
In a large bowl, whisk the milk and instant butterscotch pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set, then pour the pudding over the cream cheese layer. Refrigerate for 15-20 minutes until set.
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4
Top the pudding layer with the remaining whipped topping and sprinkle with the remaining chopped pecans. Refrigerate for 1-2 hours before serving.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
