CRUST:
1 stick butter, softened
1 cup all-purpose flour
1 cup pecans, finely chopped
Preheat oven to 325 degrees. Mix softened butter with flour and pecans. Press into a 9 x 13-inch Pyrex bakingdish. Bake for 20 minutes. Cool completely.
FILLING:
1 (8-ounce) package cream cheese, softened
1 cup confectioner’s sugar
1 cup whipping topping
Combine all ingredients with a mixer. Pour over cooled Crust. Refrigerate until firm.
BUTTERSCOTCH:
2 (3.4-ounce) boxes instant butterscotch pudding
3 cups milk
1 teaspoon vanilla
Beat pudding and milk with mixer until thickened. Add vanilla. Pour over Filling.
TOPPING:
1½ cups whipped topping
1 jar commercial caramel sauce
1 cup pecans, chopped and toasted
Spread whipped topping over Butterscotch layer. When ready to serve, cut into squares, and drizzle with caramel sauce and pecans.
Yield: 12-16 servings.
