The ingredients in this hash brown dish include cream cheese, Cheddar, sour cream, and others. It is delectable, and if you enjoy cheese, you’ll adore this recipe! In addition, it is really simple to produce.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 15 |
| Yield: | 1 – 9×13 inch dish |
Ingredients
- ½ cup margarine
- 1 ¼ cups confectioners’ sugar, divided
- 1 cup all-purpose flour
- 1 ⅛ cups chopped pecans
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 (3.4 ounce) packages instant butterscotch pudding mix
- 3 cups milk
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Coat a 9×13 inch baking dish with cooking spray.
- In a bowl, cream together margarine with 1/4 cup confectioners’ sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
- Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
- In a bowl, cream together cream cheese with remaining 1 cup confectioners’ sugar. Fold in half the whipped topping. Spread over cooled crust.
- Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 333 mg |
| Sugars | 23 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I ts easy and you can change the flavor of the pudding
Great tasting dessert that you can easily change flavors.
My mom has made this for years with pistachio pudding. Very good.
This recipe has been in my family for years. The 2 differences between ours and this one is: It fits perfectly into a smaller dish, an 8X11.5. A 9×13 makes layers too thin. We use a small pkg of pistachio pudding and a small pkg of French vanilla pudding. mix each pudding mix with 1 1/2 c milk and layer starting with crust, cream cheese mixture, pistachio pudding, vanilla pudding, and rest of whipped topping on top. It is the perfect spring/Easter dessert!
Wow!!! This was a winner. I used the “SANDIES” method for the crust…no bake. And subbed Chocolate pudding for the butterscotch.
This is for grt2bme. How and why are you rating something that you did not even follow directions to? This is so annoying when people do this, this is not your site or recipe. In the future follow the recipe exact or don’t bother rating it!!!! A note to all recipes quit posting these inaccurate reviews!
Been making since 70’s also. I double crust and cream cheese mixture and make 2 – 8×8 pans. One without pecans and one with to please the whole family.
Made this twice. First time made exact to directions. Second time, took other reviewers suggestion and used packaged Sandies cookies with 1/2 cup melted butter for the crust ( chill it to “set up”) and made with lemon pudding. Finished by sprinkling additional crushed cookies over the top. Both excellent and would not change this recipe in any other way. Both versions a huge hit.
Been making it since the 70’s! Now I use real whipping cream, whipped and sweetened, because I just won’t buy that artificial frozen “cream” an extra step but worth it! I also have doubled the cream cheese layer when I am making it for a crowd. Butterscotch, chocolate, pistachio pudding, each one awesome!
We make this for different occasions, but we use half chocolate half vanilla instead of butter scotch!
Love this recipe used chocolate pudding instead of butterscotch taste great!!
I’ve made this dessert twice, using different puddings. An easy and quick treat.
I HAVE BEEN MAKING THIS RECIPE FOR YEARS. IT WAS GIVEN TO ME FROM MY GRANDMOTHER. I MIX IT UP WITH DIFFERENT PUDDING FLAVORS. MY FAMILY LOVES THE BANANA CREAM PIE OR COCONUT CREAM PIE VERSION. FOR THE FIRST TIME I USED THE PECAN SANDIE COOKIES, FLOUR AND BUTTER FOR THE CRUST AND IT TURNED OUT FANTASTIC!
Definitely use the Pecan Sandies for a crust with one stick of salted butter. Bake in the oven at 300 for 10 minutes. Sprinkle chocolate chips and pecans on top for presentation. Yum!
I made this for my dil as it is a recipe her mother would make for Thanksgiving in their home. I found this crust to be tasteless. Next time I am going to make a shortbread crust and try that instead. Come to find out, DIL doesn’t even eat the crust because it is so blah, she scraps the top of and eats it.
yum ive done it with carmel pudding and it was great.
One of my fam’s all time favorites. Sometimes it’s butterscotch or maybe chocolate pudding. No matter what kind of pudding mix you use, it’s always great. The great thing is you can always modify the ingredients to make it healthier without compromising the taste. I’m cutting down on my goodies so I rarely make it but when I do, I go for the original recipe and use butter and not margarine. I think it makes for a much tastier crust. So much for cutting fat and calories!
I definitely liked how easy this recipe was to put together. I made the dessert according to the original recipe but switched the butterscotch to chocolate pudding. It didn’t seem to come out as good as other reviews claimed, maybe because the pecan and chocolate didn’t complement each other as well as I thought it would. I will make this again, but use a graham cracker or oreo cookie crust with chocolate pudding, and double the cream cheese layer because it was rather thin. Also, instead of pecans i’ll use shaved chocolate or toffee peices. And eventually i’d like to try some sort of chocolate/banana combo. Yum!
I make the filling with reduced-fat cream cheese, “light” whipped topping, sugar-free CHEESECAKE instant pudding and fat free evaporated milk. If I have it on hand, I’ll spread another layer of light cherry pie filling over the top. I almost always have at least one person ask me for the recipe.
This is very good just as written, however for us, I’ll be using crushed pecan sandies with butter slighty baked for the crust and toffee bits for sprinkling on top next time.
What a fun recipe! The crust is really good & unique, I can’t wait to try it with other recipes!