Betty's Butterscotch Pudding Dessert

Bettyskitchen's picture

Feb. 06, 2014

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!


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



1.Preheat oven to 375 degree F.


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.


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.


10.Serve and enjoy!


If you want to change the flavor, just swap out the butterscotch pudding for chocolate, vanilla, coconut, lemon, or other favorite flavor.

Recipe Summary

Difficulty Level: Medium
Servings: 12

Nutrition Facts

Serving size

Calories 562Calories from Fat 316

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 18 g90%

Trans Fat 0 g


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