Butterscotch Dessert
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Jean W. | 📂 Category: Desserts A delightful layered butterscotch dessert featuring a baked crust, a rich cream cheese layer, and a creamy pudding top.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | 2 hours | 8 servings |
🔪 Key Equipment
- Baking dish
- Mixing bowl
- Electric mixer
Ingredients
Crust
Second Layer
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg (8 oz) | Cream Cheese | Philadelphia brand, softened |
| 1 cup | Powdered Sugar | None |
| 1 cup | Cool Whip | None |
Third Layer & Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg | Instant Butterscotch Pudding | None |
| 1 pkg | Vanilla Pudding | Instant |
| 3 cups | Milk | None |
| As needed | Cool Whip | For topping |
| As needed | Nuts | For garnish |
Instructions
Step 1: Crust Preparation
- Preheat the oven to 350°F.
- Mix together the 1 cup flour, 1/2 cup margarine, and 1/3 cup nuts.
- Press the mixture into a baking dish and bake at 350° for 15 mins until lightly golden. Allow to cool completely.
Step 2: Second Layer
- In a bowl, beat the 1 pkg (8 oz) cream cheese and 1 cup powdered sugar together until smooth.
- Fold in the 1 cup cool whip and spread this mixture evenly over the cooled crust.
Step 3: Third Layer and Assembly
- Whisk together the 1 pkg instant butterscotch pudding, 1 pkg vanilla pudding, and 3 cups milk until thickened.
- Pour the pudding mixture evenly over the second layer.
- Top with additional cool whip and sprinkle with nuts. Chill in the refrigerator until set before serving.
💡 Make-Ahead & Storage: Keep refrigerated and best served within 24 hours of preparation.
Original Recipe Scan
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