Ingredients
- 1,900 ml whipping cream whipped
- 700 ml milk
- 425 ml cream cheese softened
- 200 gr confectioners sugar
- 130 gr flour
- 110 gr butter soft
- 65 gr fine pecans (chopped)
- 14 gr confectioners sugar
- 14 gr sugar
- 2 packages butterscotch pudding
Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 180ºC 15 minutes. Cool.
Cheese filling: Mix together cream cheese and sugar.
Add whipped whipping cream or cool whip (9oz).Mix thorougly. Spread on cooled crust. Chill in fridge.
Butterscotch filling: Cook pudding mix with milk, cool, spread oin set chilled cheese layer. Chill in refrigerator.
Topping: Whip whipping cream until foamy and add sugar. whip until light peaks form.( or use 1 9-oz container of cool whip.
