Butterscotch Cheesecakecheesecakes Rebecca Stinnett-MXXM06B -----CRUST----- 1/2 cup Butter; soft 1 cup Flour(-1tbsp) 1 tablespoon Confectioner's sugar 1/2 cup Fine chopped pecans -----CHEESE FILLING----- 8 ounces Cream cheese; softened 1 cup Confectioner's sugar 2 pints Whipping cream; whipped -----BUTTERSCOTCH FILLING----- 2 packages Butterscotch pudding 3 cups Milk -----TOPPING----- 2 pints Whipping cream; whipped 1 tablespoon Sugar Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 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. Tppong: Whip whipping cream until foamy and add sugar. whip until light peaks form.( or use 1 9-oz container of cool whip. |
