Butterscotch Pecan Dessert
Marie Bowling

1/2 cup butter
1 cup flour
3/4 cup chopped pecans, divided
8 oz. cream cheese
1 cup confectioner’s sugar
8 oz. Cool Whip, divided
3 1/2 cups cold milk
2 (3.4 oz.) pkgs. instant butterscotch or vanilla pudding mix

In a bowl, cut the butter into the flour until crumbly, stir in 1/2 cup pecans.
Press into an ungreased 9 x 13 baking dish.
Bake at 350º for 20 minutes or until lightly browned.
In a mixing bowl, beat cream cheese and sugar until fluffy.
Fold in 1 cup whipped topping.
Spread over crust.
Combine pudding and milk and mix until smooth.
Pour over cream cheese layer.
Refrigerate for 20 minutes or until set.
Top with remaining whipped topping and pecans.
Refrigerate for 1 to 2 hours.

Pumpkin Roll
Shirley Cromer
8 oz. cream cheese
2 tsp. butter
1 tsp. vanilla
1 cup powdered sugar
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 cup flour
To make filling:
Mix together cream cheese, butter, vanilla and powdered sugar.
Mix well and let stand in refrigerator until roll is baked.

To make roll:
Combine eggs, sugar, pumpkin, baking soda, cinnamon and flour.
Mix well.
Grease cookie sheet and line with wax paper.
Pour batter into center of pan.
Spread evenly.
Bake at 350º for 15 minutes or until done.
Cover a dish towel with powdered sugar.
Turn cake out onto towel.
While still hot and with wax paper still covering cake, tightly roll up the cake with the towel.
Cool 5 to 10 minutes.
Unroll, remove wax paper.
Spread cream cheese filling onto roll.
Reroll and let cool in refrigerator.
Slice and serve.

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