Butterscotch Ice Box Cake
This one was handed down to my step-mother by an old friend, who got it from her mother. This is an easy, hard-to-quit eating desert...one that will get requests for the recipe. Sorry about the calories. Chocolat pudding can easily be subsituted for butterscotch- just a matter of preference.
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INGREDIENTS
Nutrition- 1cup plain flour
- 1cup nuts, chopped
- 1⁄2cup butter
- 1cup powdered sugar
- 8ounces cream cheese
- 8ounces Cool Whip
- 1(3 1/2 ounce) package butterscotch jello pudding
- 1(3 1/2 ounce) package vanilla jello pudding
- 3cups milk
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DIRECTIONS
- Mix first three ingredients together, then press into a 9X13 pyrex dish.
- Bake at 350 degrees for 20 minutes.
- Cool for 15 minutes, then refrigerate for 15 minutes.
- Mix powdered sugar, cream cheese and one cup of the coolwhip together, then pour over crust and spread evenly.
- Mix the two puddings and milk with a mixer until thick. Pour over above mixture.
- Top with the remaining Cool Whip and refrigerate.
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