For the crust:
1 ½ sticks butter
1 ½ cups flour
1 cup chopped pecans
Blend together and pat into 9x9 baking dish (0r 9-inch diameter pie pan). Bake at 350 degrees for 30 minutes or until golden brown. (Mine took about 35 minutes). Cool.
For the filling:
1 cup sugar
8 oz cream cheese
8 oz Cool Whip
1 pkg Butterscotch instant pudding (I used three of the pre-made pudding cups b/c I'm just that lazy)
1/2 cup chopped pecans
Cream together the sugar and cream cheese in a mixing bowl. Next fold in almost all of the Cool Whip (you'll need some extra for later). Spread mixture on crust. Prepare instant pudding and spread on top of cream cheese mixture. Top with Cool Whip and chopped pecans. Refrigerate.
Okay... photo presentation skills not the greatest here, but this is how mine turned out.
Eat. Enjoy. Have a big glass of milk with it. So sweet. So thick and creamy with a bit of a crunch from the crust and pecans. You have to make this NOW.
Thanks again to Jenny for sharing this recipe! And for agreeing to be a part of my blog this week! I hope Jenny has been as inspiring to you as she is to me! Don't forget to visit Jenny's blog (including this post for a Barbecue Beef and Potato Turnovers recipe) and Scrapbook.com gallery. Now get to scrapping, while eating your Butterscotch Yum Yum, of course!
P.S. Now that we've been through one full week of Getting Scrappy With..., is there anything else you'd like to see from this feature? Any other questions you have for the scrapbookers? Let me know in the comments!