Recipe By JTEXAS
Published Jul 19th
Prep 30m Cook 15m Additional - Ready In 45m
Servings 1 - 9x13 inch dish Calories 342.9

This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).

Recipe Ingredients

  • ½ cup margarine
  • 1 ¼ cups confectioners' sugar, divided
  • 1 cup all-purpose flour
  • 1 ⅓ cups chopped pecans
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 (3.4 ounce) packages instant butterscotch pudding mix
  • 3 cups milk

Cooking Directions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  2. 2 In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
  3. 3 Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
  4. 4 In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
  5. 5 Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

Nutrition Facts

  • Calories 342.9
  • Carbohydrate 35.2 g
  • Cholesterol 20.3 mg
  • Fat 20.6 g
  • Fiber 1 g
  • Protein 4.4 g
  • Saturated Fat 7.9 g
  • Sodium 332.6 mg
  • Sugar 23.3 g


  1. I make the filling with reduced-fat cream cheese, "light" whipped topping, sugar-free CHEESECAKE instant pudding and fat free evaporated milk. If I have it on hand, I'll spread another layer of light cherry pie filling over the top. I almost always have at least one person ask me for the recipe.
  2. 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! I like playing with this varying the flavors of pudding (try vanilla and add a layer of - Read more ...
  3. This is soooooo delicious!!! I recommend also trying chocolate pudding! YUMMMMMMMMMMMMM.
  4. 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. The best combination was french vanilla & butter pecan - but I can no longer find butter pecan pudding in an instant. Very delicious with slices - Read more ...
  5. This is a great recipe! Instead of browning the crust, simply crush a bag of Pecan Sandies cookies and mix with a cup of melted butter to form a "crust". My mom always makes this with chocolate pudding for holidays, and there is never any left!
  6. 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!
  7. My sister Letty makes this for our family get-togethers and we would be upset if she did not bring it. It tastes so good. The combination of the crisp shorbread crust with the creamy pudding cream cheese and cool whip is a textual sensation as well as flavorful. Love it!
  8. The only thing I would do to this recipe is double the pecan crust & double the cream cheese mixture. There didn't seem to be enough. Otherwise this was excellent!! My family loved it. Thank you
  9. Too sweet for my family
  10. I normally follow recipes fairly closely, but since I only had 15 minutes before people came over for a potluck, I followed the Pecan Sandies suggestion, and used 1/4 cup of white sugar (based on the not enough sugar comment) instead of the confectioner's sugar, and chocolate pudding. I placed these in short, clear cups, - Read more ...

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