Butter Pecan Crunch

Light cool dessert. Easy and quick.

Yield: 18 servings
Community Recipe from


  • 1 cup(s) flour
  • 1/2 cup(s) pecans, chopped
  • 1/2 cup(s) butter
  • 8 ounce(s) cream cheese
  • 1 cup(s) powdered sugar
  • 16 ounce(s) cool whip
  • 2 carton(s) instant pudding
  • 2 3/4 cup(s) milk


  1. Mix the first 3 ingredients and press in 9x13' pan. Bake 5 min. at 400* Cool. Beat cream cheese with powdered sugar and add 1 cup cool whip. Spread on crust. Mix pie filling and milk, cool. Spread over cream cheese and top with rest of cool whip. Refrigerate over night.
September 2013

This recipe is a personal recipe added by MargaretHammond and has not been tested or endorsed by MyRecipes.

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