A butterscotch pudding dessert is perfect as the beginning of Fall approaches. With the buttery & nutty crust, this is a recipe perfect for the coming season.
August 29, 2011
This pudding dessert is refreshing and light. The buttery, nutty crust adds flavor and a light crunch. Substituting chocolate pudding is a wonderful option as well.
1/2 cup cold butter, cubed
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 package (8 ounces) Philadelphia cream cheese (softened or cubed), softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold 2% milk
2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix
In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350°F for 20 minutes or until lightly browned. Cool.
In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans.
Refrigerate for 1-2 hours.
I like to use roasted & salted pecans for some extra flavor.
Butterscotch Pecan Dessert published in Taste of Home October/November 1998, p33.
Cooking Time: 20 min
1 serving (1 piece) equals 232 calories, 15 g fat (8 g saturated fat), 31 mg cholesterol, 176 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.
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