Shelly's Recipe

TOFFEE BAR DESSERT

Category: Layered Desserts

1 cup flour
1/2 cup pecans, toasted, finely chopped
1/4 cup sugar
1/2 cup butter, melted
1 cup toffee bits, divided
2 cups cold milk
2 pkg (4-serving size each) butterscotch flavor instant pudding and pie filling mix
1 (8 oz) container 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 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.