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Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 344
  • Fat:
  • 23 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 41 mg
  • Sodium:
  • 238 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 1 g
  • Protein:
  • 7 g

Butterscotch Delight

"This creamy layered dessert is popular whenever I serve it," reports Barbara Edgemon of Belleview, Florida.

SERVINGS

 12-15

CATEGORY

 Dessert

METHOD

 Chill

PREP

 15 min.

COOK

 20 min.

TOTAL

 35 min.

INGREDIENTS

  • 1/2 cup cold butter
  • 1 cup all-purpose flour
  • 1 cup finely chopped walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed, divided
  • 3-1/2 cups cold milk
  • 2 packages (3.5 ounces each) instant butterscotch pudding mix
  • 1/2 cup coarsely chopped walnuts

DIRECTIONS

In a bowl, cut butter into flour; stir in the finely chopped walnuts. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes or until golden brown. Cool on a wire rack.
    In a large bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In another bowl, beat milk and pudding mix for 2 minutes or until thickened. Spread over cream cheese layer. Spread with the remaining whipped topping; sprinkle with coarsely chopped walnuts. Chill until set. Yield: 12-15 servings.

Printed from tasteofhome.com Jul 6, 2008

Copyright Reiman Media Group, Inc © 2008