Toffee Bar Dessert
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1 cup flour
1/2 cup pecans, toasted, finely chopped
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 cup toffee bits, divided
2 cups cold milk
2 packages (4-serving size each) butterscotch flavor instant pudding and pie filling mix
1 tub (8 ounces) frozen whipped topping, thawed, divided
Mix flour, pecans, sugar, butter and 1/2 cup of the toffee bits in large bowl until well mixed. Press firmly into bottom of 13x9-inch pan. Bake at 400 degrees for 10 minutes or until lightly browned. Cool.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 to 2 minutes or until well blended. Spread 1-1/2 cups pudding on bottom of crust.
Gently stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in pan. Top with remaining whipped topping. Sprinkle with remaining toffee bits. Refrigerate 3 hours or overnight. Makes 15 servings.