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Butterscotch Delight

 Butterscotch Delight
"This creamy layered dessert is popular whenever I serve it," reports Barbara Edgemon of Belleview, Florida.
12-15 ServingsPrep: 15 min. + chilling Bake: 20 min.

Ingredients

  • 1/2 cup cold butter
  • 1 cup King Arthur Unbleached 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 344 calories,

2 of 2

Butterscotch Delight (continued)

Nutritional Facts: 23 g fat (11 g saturated fat), 41 mg cholesterol, 238 mg sodium, 28 g carbohydrate, 1 g fiber, 7 g protein.