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Butterscotch Delight
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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 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
In a bowl, cut butter into flour; stir in the finely chopped walnuts. Press into a
greased 13-in. x 9-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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |