Mom's 3 Layer Pudding Delight

 This has got to be my family's favorite dessert recipe.  When my mom was alive, she always made it for every special occasion or family 'get-together'.  Most every time she made it there was never any leftover.  She also took it to her church whenever they had dinners.  Originally, she made it with Butterscotch pudding, and later she would make a Chocolate pudding one from time to time for those chocolate lovers in the family.  As our family grew, she had to switch to making 2 batches of this to insure everyone would get a piece.  Mom is gone, but for this recipe and many other reasons, she will forever live on in our lives.

PUDDING DELIGHT

LAYER 1: The Crust:  1 stick of butter or margarine      1 Tbsp sugar     1 c. flour     1/2 c. chopped pecans

Soften butter/margarine.  Mix with flour and sugar until crumbly.  Add pecans and mix well.  Press in the bottom of a 13 X 9 X 2" baking pan.  Bake at 350 degrees for 15 minutes.  Mixture will get slightly brown.  Mixture is also very thin once you finish patting it all out in the pan.

LAYER 2:  1 8 oz. pkg cream cheese     1 cup powdered sugar  1 cup Cool Whip

Let cream cheese soften to almost room temperature.  Add powdered sugar to cheese and mix well.  Fold in Cool Whip....do not use a mixer.  Spread over the top of the crust.

LAYER 3:  2 small boxes of Instant Butterscotch Pudding*   3 cups cold milk                            

                 1 small box of Instant Vanilla Pudding         Cool Whip and chopped pecans

Mix pudding mixes with the 3 cups of milk only (don't use box directions).  Once it begins to set up, pour over Cream cheese mixture.  Top with a layer of Cool Whip and garnish with chopped pecans.  Refrigerate for 10-12 hours. (best if made the night before you want to serve it).

Plan on having to make this alot, because your family will love it !     Enjoy!