TOFFEE BAR DESSERT

1 cup flour
1 cup toffee bits, divided use
1/2 cup pecans, toasted, finely chopped
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
2 cups cold milk
2 packages (4-serving size each) Jell-O Butterscotch Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub Cool Whip Whipped Topping, thawed

Mix flour, 1/2 cup of the toffee bits, pecans, sugar and butter in large bowl until well mixed. Press firmly onto bottom of 1 3x9-inch baking pan.

Bake at 400 degrees F 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 before serving.

Makes 15 servings
From: Recipelink.com
Source: Recipe booklet: Kraft All-Time Favorite Summer Recipes, 2001