Butterscotch Pudding Dream DessertUser Submitted Recipe
1 cup flour
1 stick butter
1 cup chopped pecans
1 cup powdered sugar
1 8 oz. cream cheese
2 3-1/2 oz. boxes of instant
3 cups milk
12 oz. Cool Whip
1 large Butterfinger or Heath candy bar.
Crust: Blend flour, butter & pecans in a mixer. Press into a 9x12 baking dish. Bake for 20 minutes at 350°. Cool completely.
1st layer: Blend powdered sugar and cream cheese in a mixer. Fold in 1/2 cup of Cool Whip. Spread over cooled crust.
2nd layer: In a mixer, mix pudding and milk for approximately two minutes until well blended and thickened. Spread evenly over 1st layer.
Cover with Cool Whip. Crumble candy bar and sprinkle over the Cool Whip.