Wednesday, June 21, 2017
Butterscotch Lush 1 (11.3-ounce) package pecan sandies 6 tablespoons butter, melted 1/2 cup flour 12 ounces cream cheese, softened 1 1/2 cups confectioners' sugar 1 (16-ounce) frozen whipped topping, thawed 2 (3.4-ounce) instant butterscotch pudding 3 1/4 cups milk chopped pecans, optional Place cookies in food processor and process until finely crumbled. Stir together cookie crumbs, melted butter, and flour in a medium bowl. Transfer cookie crumb mixture into a lightly greased 9x13-inch pan. Press evenly along bottom of pan. Place in 325 degree oven for 8 to 10 minutes. Let cool. Beat cream cheese until smooth and gradually beat in confectioners' sugar. With mixer on low, beat in 2 cups whipped topping just until combined. Spread cream cheese layer on top of crust. Using an electric mixer, beat both boxes of butterscotch pudding with milk on LOW until thick. Spread on top of cream cheese layer. Spread remaining whipped topping on top. Garnish with chopped pecans if desired.