- 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 dish. 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.
Reviews for Butterscotch Delight
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I came across this recipe years ago from one of my taste of home magazines and has become one of my main dessert recipes for almost all holidays , especially Easter. With so much to prepare for holiday meals, I forgot to make it one time and boy did my 11 year old grandson let me know about it! He was so looking forward to it. I made it the next day and took it to him.
This is a dessert that my mom used to make every Thanksgiving. I had lost the recipe and now I have it again. It will be just like Mom is still here.
I used a gluten free crust from a similar recipe so I could make the dessert gluten free. I have made this with chocolate or lemon instant pudding for years, but had not tried butterscotch before. It is really good with the butterscotch pudding! It got rave reviews at a church potluck!
This went over well on my dessert buffet.
My sister & I used to make this using chocolate pudding in place of the butterscotch. Never any leftovers! Also, if you're in a hurry & don't have time to make the crust, this works really well with two pre-made graham cracker crusts