Butterscotch Pudding Dessert
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
1 pan
- Serves:
- 12
ingredients
- 236.59 ml plain flour
- 226.79 g package cream cheese
- 368.54 g carton Cool Whip
- 709.77 ml milk
- 118.29 ml butter or 118.29 ml margarine
- 236.59 ml powdered sugar
- 2 (192.77 g) box instant butterscotch pudding mix
- 236.59 ml nuts, chopped
directions
- Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
- Mix together and press into 9x13-inch pan.
- Bake 15 minutes at 350°.
- Cool.
- Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
- Mix well; spread over cooled crust.
- Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
- Spread on cheese layer.
- Add remaining Cool Whip and sprinkle with nuts.
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Reviews
-
This was SO good. Everyone at the cookout loved it too. Unfortunately, I didn't get to take anything home but the pan scrapings. Oh, well...that was a good excuse to make myself a whole pan! I did use sugar-free pudding and Splenda to cut down on the sugar grams. It didn't make a difference...still DEEEELISH!
RECIPE SUBMITTED BY
Melanie Murray
Ooltewah, 82
<p>I live in Tennessee and am just the ole typical southern cook. I learned from the best, my mom! She has inspired me for years on her expertise dishes. I enjoy challenging dishes, trying new dishes, and coordinating great wines with each meal. I am not afraid to alter recipes to my tasting and have a knack for confidence in the kitchen. By day, I am a medical secretary. I love my family and love to travel. I love to entertain and mingle among family and friends. I am at peace mostly with the beach.</p>