Butterscotch Tort
Submitted by Gerald Neumann
Ingredients
- 1 cup flour
- 1 stick oleo melted
- 2 Tbsp. sugar
- 1 cup chopped pecans
- 1 8 oz. pkg. cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping divided
- 2 boxes 3 oz. size butterscotch pudding
- 3 cups milk
- 1 cup flaked coconut toasted
Instructions
- Mix first 4 ingredients. Spread in 9x13 pan. Bake at 350 degrees for 15-20 minutes. Let cool. Mix cream cheese, powdered sugar, and 1 cup whipped topping. Pour mixture over cooled crust. Cook pudding in milk. Cool and spread over cheese layer. Spread remaining whipped topping on top. Sprinkle with toasted coconut. Chill and serve.