Betty's Butterscotch Pudding Dessert
In this video, Betty demonstrates how to make Butterscotch Pudding Dessert. This luscious dessert makes enough to feed a crowd, plus it is so quick and easy to make!
Ingredients
| For crust | ||
| All purpose flour | 2 Cup (32 tbs) | |
| Butter | 1 Cup (16 tbs) , melted (2 | |
| Pecans | 1 Cup (16 tbs) , chopped | |
| For topping 1 | ||
| Cream cheese | 8 Ounce , softened | |
| Sugar | 1 Cup (16 tbs) | |
| Whipped topping container | 8 Ounce | |
| For topping 2 | ||
| Milk | 4 1/2 Cup (72 tbs) | |
| Instant butterscotch pudding mix | 3 Box (small box use any flavor u like) | |
| For topping 3 |
Directions
GETTING READY
1.Preheat oven to 375 degree F.
MAKING
For Crust:
2.In a bowl, combine flour, butter, and chopped pecans.
3.Into a 13-inch by 9-inch baking dish, transfer the mixture and press evenly to cover the bottom.
4.Pop the dish in oven and bake for about 20 minutes or until golden. Let cool completely.
For Topping 1:
5.In a large bowl, beat cream cheese and sugar until smooth.
6.Fold whipped topping and refrigerate until ready to use.
For Topping 2:
7.In a separate bowl, blend milk with butterscotch pudding mixture until smooth and thickened. Refrigerate until ready to use.
FINALIZING
8.When crust has cooled, spread cream cheese layer (topping 1) over top. Next spread the butterscotch pudding layer (topping 2) over the cream cheese layer.
9.Finally, spread the top with whipped topping. Sprinkle chopped pecans, cover with plastic wrap and refrigerate until ready to serve.
SERVING
10.Serve and enjoy!
TIPS
If you want to change the flavor, just swap out the butterscotch pudding for chocolate, vanilla, coconut, lemon, or other favorite flavor.
Recipe Summary
Nutrition Facts
Serving size
Calories 562Calories from Fat 316
% Daily Value*
Total Fat 36 g55.4%
Saturated Fat 18 g90%
Trans Fat 0 g
Cholesterol
Sodium 304 mg12.67%
Total Carbohydrates 55 g18.3%
Dietary Fiber 1 g4%
Sugars 34 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
