Layers of butterscotch pudding, cream cheese and Cool Whip on a flour crust make a light and heavenly Butterscotch Delight dessert.


  • 1 cup flour
  • 1/2 cup butter softened
  • 1/2 cup nuts optional

Cream Cheese Layer

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping defrosted

Pudding Layer

  • 3 ounce package instant butterscotch pudding
  • 3 ounce package instant vanilla pudding
  • 3 cups milk

Cool Whip Layer

  • 2 cups whipped topping defrosted



  • Lightly grease a 9×13 inch pan and preheat oven to 350° for 15 minutes; let cool.
  • Mix together flour and butter; add nuts if desired.

Cream Cheese Layer

  • Mix together cream cheese, powdered sugar and 1 cup whipped topping until well blended. Spread over cooled crust.

Pudding Layer

  • Whisk together puddings and milk until thick. Spread over second layer.
  • Top with remainder of tub of whipped topping and chopped walnuts if desired.
  • For best results chill for at least an hour before serving.


  • 16 ounces of Cool Whip can be used to a thicker layer on top if desired
  • 2 small boxes of butterscotch pudding can used for a stronger butterscotch flavor in place of 1 box of butterscotch and 1 box of vanilla pudding

Recipe fromplowingthrulife.com