Crust
- 1 cup [140 g] flour
- 1/3 cup [80 mL] chopped pecans
- 3 tablespoons [45 g] sugar
- 1/2 cup [115 g] butter, diced
Filling
- 6 tablespoons [90 g] cream cheese
- 2 1/2 cups [625 mL] whipping cream, whipped
- 1/2 cup [125 mL] icing sugar
- 1 [3 1/2-ounce / 100-g] pack instant butter pecan pudding mix
- 1 1/2 cups [375 mL] milk
- 1/3 cup [80 mL] chopped pecans
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- For the crust, mix together flour, chopped pecans and sugar into a bowl.
- Add butter dices and beat mixture at low speed of an electric beater, until crumbly.
- Press this mixture over the bottom of a glass square 9-inch [23-cm] baking dish.
- Transfer dish onto an upside-down coffee plate, into a microwave oven.
- Cook crust on 'HIGH' for 6 to 8 minutes, turning dish once while cooking, until dry and firm.
- Leave to cool completely.
- Meanwhile, into a small bowl, beat filling cream cheese.
- Soften beaten cream cheese into microwave oven on 'MEDIUM', for 30 to 45 seconds.
- Fold in 2 cups [500 mL] of whipped cream, and icing sugar.
- Spread cream cheese mixture into cooled crust.
- Into a clean bowl, beat together instant butter pecan pudding mix and milk at low speed of an electric mixer for 2 minutes, until smooth.
- Evenly pour mixture onto cream cheese mixture.
- Garnish all over with remaining whipped cream.
- Sprinkle whipped cream all over with chopped pecans.
- Cover cake with plastic wrap.
- Refrigerate for at least 3 hours, before serving.
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