Ingredients
1 (11.3-oz) package pecan sandies
6 tablespoons butter, melted
½ cup flour
12 ounces cream cheese, softened
1½ cups confectioners’ sugar
1 (16-ounce) frozen whipped topping, thawed
2 (3.4-ounce) instant butterscotch pudding
3¼ cups milk
chopped pecans, optional
Instructions
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 9×13-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.
