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Butterscotch Torte Recipe

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

Contributor:  
Contributor:  
Andrea Stefonek
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. cold butter, 1 c. flour, 3/4 c. chopped pecans (halved), 8 oz. softened cream cheese, 1 c. powdered sugar, 3 1/2 c. milk, 2 pkgs. Butterscotch Instant pudding, Lg. carton Cool Whip.

Directions:
Directions:
Cut cold butter into flour until the size of small peas. Add 1/2 c. chopped pecans. Bake in 325 oven for 20 minutes or until lightly browned. Cool. Cream softened cream cheese with the powdered sugar. Add one c. of Cool Whip. Spread mixture on top of crust. Refrigerate 20 minutes. Mix pudding with milk until smooth. Pour over the cream cheese mixture and refrigerate another 20 minutes. Remove from fridge. Top with remaining Cool Whip and pecans.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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