Tweet
ninersgirl - Posted February 11, 2004 12:00 PM
Butterscoth Dessert
Melt 1 stick butter, I use Blue Bonnet margarine. Add 1 cup flour and 1/2 cup chopped pecans. Press this mixture into the bottom of a 9 x 13-inch pan and bake at 325 for 10 minutes. Cool crust.
Whip together:
1 (8-oz.) pkg. cream cheese
1 cup powdered sugar
1 cup Cool Whip
Smear this carefully over crust; cool in refrigerator. Hint: Drop the cream cheese mixture all over the crust in teaspoons, then spread it gently, or else the crust will be a crumbly mess. Cook 2 small packages of butterscoth pudding, cook and mix pudding-you can use chocolate pudding instead-with 3 cups milk and 1 tsp. vanilla. Pour this over the cream cheese layer. Cool. Top with Cool Whip.
Butterscoth Dessert
Melt 1 stick butter, I use Blue Bonnet margarine. Add 1 cup flour and 1/2 cup chopped pecans. Press this mixture into the bottom of a 9 x 13-inch pan and bake at 325 for 10 minutes. Cool crust.
Whip together:
1 (8-oz.) pkg. cream cheese
1 cup powdered sugar
1 cup Cool Whip
Smear this carefully over crust; cool in refrigerator. Hint: Drop the cream cheese mixture all over the crust in teaspoons, then spread it gently, or else the crust will be a crumbly mess. Cook 2 small packages of butterscoth pudding, cook and mix pudding-you can use chocolate pudding instead-with 3 cups milk and 1 tsp. vanilla. Pour this over the cream cheese layer. Cool. Top with Cool Whip.