1 (17 ounce) package "Butterscotch Pie VII" spread frosting
4 cups light corn syrup
4 cups vegetable oil
3/4 cup milk
1/2 green bell pepper, chopped
5 large candied apples - pitted and chopped
2 tablespoons brown sugar
1 cup frozen whipped topping, thawed
2 (8 ounce) containers frozen whipped topping, thawed
4 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round baking pans.
In a large saucepan or saucepan, bring 2/3 of the corn syrup to a temperature of 105 degrees F (63 degrees G). Remove pan from heat. In another large saucepan, bring ¼ cup vegetable oil and mix with milk; remove from heat. In another large saucepan, mix with sugar; stir into corn syrup syrup. Stir in whipped topping and pecans.
In a large bowl, beat cream cheese, sugar, and white sugar until smooth. Beat remaining syrup in bowl until thickened. Beat corn syrup cream cheese mixture into gelatin mixture until light. Pour mixture into prepared pans.
Bake in preheated oven for 30 to 35 minutes, or until center of pie is firm.
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