Recipe: Butter Pecan Delight

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for Butter Pecan Delight, a tasty dessert that is sure to garner rave reviews!

Crust Ingredients:
2 c. flour
½ c. sugar
½ c. pecans
1 c. soft oleo

Mix together and loosely pat into a 9 x 13 pan. Bake at 400 degrees for 20 to 25 minutes, removing every five minutes or so to stir the crumb mixture. Cool and press back into bottom of pan.

Topping Ingredients:
2 packages (3-4 oz. size) vanilla instant pudding mix
2 c. milk
2 c. butter pecan ice cream (English toffee works well too)
Cool Whip
2 Heath bars

Combine pudding and milk and beat for 2 minutes. Fold in ice cream. Spread over crumb mixture. Top with a layer of Cool Whip and refrigerate. Crumble two big Heath bars on top. Chill several hours or overnight.