| | Directions | | Crush cookies. Melt butter/margarine and mix with cookie crumbs. Layer in 13 x 9" dish. Bake for 20 minutes at 350°. Cool crust completely. Mix small container of Cool Whip with 8 oz. cream cheese and powdered sugar. Layer on top of crust. Whisk together pudding mix and milk according to package directions. Add as next layer. Top with large container of Cool Whip. Sprinkle with pecans. Chill in refrigerator until ready to serve. |
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| Ingredients | | - |  | 1 package Keebler Sandies or other pecan shortbread cookies |
| - | | 1 stick butter or margarine |
| - | | 1 package Cool Whip (8 ounce pkg) |
| - | | 1 package Cool Whip (large) |
| - | | 8 ounces cream cheese |
| - | | 1/2 cup powdered sugar |
| - | | 2 boxes butterscotch pudding (Small boxes) |
| - | | 3 1/4 cups Milk |
| - | | 1/2 cup Pecans |
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