Layers of butterscotch pudding, cream cheese and Cool Whip on a flour crust make a light and heavenly Butterscotch Delight dessert.
Crust
- 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
Instructions
Crust.
- Lightly grease a 9×13 inch pan and preheat oven to 350° for 15 minutes; let cool.
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Mix together flour and butter; add nuts if desired.
Cream Cheese Layer
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Mix together cream cheese, powdered sugar and 1 cup whipped topping until well blended. Spread over cooled crust.
Pudding Layer
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Whisk together puddings and milk until thick. Spread over second layer.
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Top with remainder of tub of whipped topping and chopped walnuts if desired.
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For best results chill for at least an hour before serving.
Notes
- 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