4 hrs 20 mins
This comes from the fall 2009 issue of Kraft magazine.It is also on their website.I just tried a piece and had to add it to Recipezaar!I went by the recipe exactly and it is delicious!Any flavour pudding would work well in this recipe. Cooking time is refrigeration time
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Units: US | Metric
- 1 1/2 cups graham cracker crumbs or 1 1/2 cups vanilla, crumbs
- 1/3 cup butter, melted
- 1 (250 g) package cream cheese, softened
- 1/4 cup sugar
- 3 1/4 cups cold milk, divided
- 3 cups thawed Cool Whip Topping, divided
- 1 (4 ounce) package instant vanilla pudding
- 1 (4 ounce) package butterscotch pudding mix
- 1/3 cup caramel ice cream topping
- 1Mix graham crumbs and butter;
- 2Press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
- 3Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended.
- 4Gently stir in 1 cup Cool Whip; spread onto crust.
- 5Prepare each pudding mix with 1 1/2 cups milk in separate bowls, beating with whisk or hand mixer for 2 minute
- 6Layer vanilla and butterscotch puddings over cream cheese filling.
- 7Top with remaining Cool Whip.
- 8Refrigerate 4 hours.
- 9Drizzle with caramel topping just before serving.
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Nutritional Facts for Creme Caramel Squares
Serving Size: 1 (117 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 287.0
- Calories from Fat 182
- Total Fat 20.2 g
- Saturated Fat 12.3 g
- Cholesterol 65.1 mg
- Sodium 279.7 mg
- Total Carbohydrate 23.6 g
- Dietary Fiber 0.2 g
- Sugars 12.2 g
- Protein 3.9 g
The following items or measurements are not included:
butterscotch pudding mix