"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Butterscotch Desert Recipe

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This recipe for Butterscotch Desert, by , is from The Kauffman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Keener
Added: Monday, January 15, 2007


1 c. flour
1 stick butter (room temp)
1 c. chopped pecans
1 c. confectionary sugar
18 oz. cream cheese
12 oz. cool whip
2 small packages JELLO butterscotch pudding

Step 1:
Cream together flour, butter and pecans. Press into a 9 x 12" pan and bake 15 minutes at 350. Let cool.

Step 2:
Mix together confectionary sugar, cream cheese, and fold in half the cool whip. Spread mixture over cooled crust.

Step 3:
Mix together the Jello butterscotch pudding packages as directed let cool. Mix pudding mixture together with remaining cool whip and spread over cream cheese mixture. Top with nuts and serve.




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