Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

had this recipe at a potluck ..and it was wonderful..a favorite of my husband

Ingredients Nutrition

Directions

  1. heat oven to 400*.
  2. Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl, till well mixed.
  3. Press firmly onto bottom of 13x9 pan.
  4. Bake 10 minutes or until lightly browned.
  5. Cool.
  6. Pour milk into a large bowl. Add pudding mixed. Beat with wire whisk 1-2 minutes or until well blended.
  7. Spread 1 1/2 cups pudding into bottom of crust.
  8. Gently stir half of the cool whip topping into remaining pudding.
  9. Spread over pudding in pan.
  10. Top with remaining cool whip.and sprinkle with toffee bits.
  11. Refrigerate 3 hours or overnight.

Reviews

(1)
Most Helpful

I was asked to make dessert for our 4th of July party. Instead of the "old reliable" 3 or 4 that I always make, I decided to take a chance and make something different. Everyone at the party raved about this dessert and agreed that it definitely rated 5+ stars. (The crust is awesome) I used a bag of toffee bits, so instead of only putting 1/2 cup on top, I used the rest of the package. This brought out more of the "toffee" flavor. The next time I make it, I am going to use 3 boxes of the pudding, put half on the crust, and adjust the Cool Whip accordingly for the remaining half. The crust can definitely handle more filling on top. I am also going to try this recipe with white chocolate pudding.

Kaymj July 06, 2007

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