Aunt Freeds Butter Pecan Dessert Food

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AUNT FREED'S BUTTER PECAN DESSERT



Aunt Freed's Butter Pecan Dessert image

This is rich, but Good. I like that it's hard to do wrong, and that you can also make it with other puddings. Chocolate pudding is delicious in this, as is coconut cream pudding topped with toasted coconut just before serving. It's also good with pitachio pudding for St. Patrick's Day.

Provided by Teresa M

Categories     Dessert

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 10

1 cup flour
1/2-1 cup soft margarine (, not melted)
1 cup pecans, ground
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
2 packages instant butter pecan pudding mix
2 2/3 cups milk
1 cup Cool Whip
pecans

Steps:

  • Crust: Mix well and pat into ungreased 13x9 inch pan.
  • Bake at 325 degrees for 20-25 minutes.
  • Filling: Spread filling on Cooled crust.
  • Next layer: Mix pudding and milk and spread on filling mixture.
  • Topping: Spread Cool Whip on top and sprinkle with additional pecans.

BUTTERSCOTCH PECAN DESSERT



Butterscotch Pecan Dessert image

A Light and creamy treat that never lasts long when it is served. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination.

Provided by looneytunesfan

Categories     Dessert

Time 35m

Yield 16-20 serving(s)

Number Of Ingredients 8

1/2 cup cold butter or 1/2 cup margarine
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, thawed, divided
3 1/2 cups milk
2 (3 1/2 ounce) packages instant butterscotch pudding mix or 2 (3 1/2 ounce) packages vanilla instant pudding mix

Steps:

  • In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool.
  • In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

Nutrition Facts : Calories 272.8, Fat 20, SaturatedFat 11.4, Cholesterol 38.3, Sodium 112.8, Carbohydrate 20.3, Fiber 0.7, Sugar 10.9, Protein 4.3

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