It's time to read and vote for your favorite article in the 2013 Write-Off Contest! The four finalist's articles are featured in the May 13 newsletter and can be found through this link. Hurry! Voting ends May 18.
•1 cup coarsely chopped pecans
•1/4 cup butter or margarine
•1 tub Duncan Hines® Creamy Home-Style Buttercream Frosting
•1 (8 oz) pkg cream cheese
•1 cup frozen non-dairy whipped topping, thawed
•1 9-inch prepared graham cracker crumb pie crust
1.Place pecans and butter in 10-inch skillet on medium heat. Cook, stirring constantly, until butter is lightly browned. Pour into heat-proof large bowl.
2.Add frosting and cream cheese. Stir until thoroughly blended. Fold in whipped topping.
3.Pour into prepared crust. Garnish with pecan halves, if desired. Refrigerate for 4 hours or until firm.