A Cool Dessert for Summer

15 years ago

It was a gray, rainy day with horrific thunderstorms in the late afternoon. In the morning I decided to make this wonderful dessert that is one of DH's and my favorites. Hope you enjoy. It's very easy to do.

Butterscotch Fantastic

1/2 c. butter or margarine, melted (butter)

1 1/2 c. all-purpose flour

1/2 c. chopped pecans or walnuts (pecans)

1 (8 oz.) pkg. cream cheese, softened

1 c. powdered sugar, sifted

1 (8oz.) container frozen whipped topping, thawed and divided

2 (3 3/4 oz.) pkgs. butterscotch instant pudding mix

3 c. milk

Combine first 3 ingredients, mixing well. Press flour mixture into a 13x9x2 inch baking pan. Bake at 350 degrees for 20 minutes; let cool completely.

Combine cream cheese and sugar, beating until fluffy; fold in 2 c. whipped topping. Spread over crust.

Combine pudding mix and milk; beat 2 minutes at medium speed of electirc mixer. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Chill thoroughly. Yield: 15 servings.

This recipe was by Margaret Myers, Amherst, Virginia, taken from the cookbook Southern Living 1983 Annual Recipes.


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