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Butterscotch Pudding Torte

 Butterscotch Pudding Torte
“We wanted a butterscotch-flavored pudding dessert. After searching many cookbooks, I came up with this version.” Judith Kuehl - Merrill, Wisconsin
15 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 package (16 ounces) cream-filled vanilla sandwich cookies, crushed
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 2-1/2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant butterscotch pudding mix

Directions

  • Set aside 1 cup cookie crumbs for topping. In a small bowl, combine
  • remaining cookie crumbs and butter. Press into a greased 13-in. x
  • 9-in. dish. In a large bowl, beat cream cheese and confectioners'
  • sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over
  • crust.
  • In a small bowl, whisk milk and pudding mix for 2 minutes; let stand
  • for 2 minutes or until soft-set. Spoon over cream cheese layer. Top
  • with remaining whipped topping. Sprinkle with reserved crumbs. Cover
  • and refrigerate for at least 2 hours. Yield: 15 servings.
Nutritional Facts: 1 piece equals 413 calories, 22 g fat (12 g saturated fat), 36 mg cholesterol, 414 mg sodium,

2 of 2

Butterscotch Pudding Torte (continued)

Nutritional Facts: 49 g carbohydrate, trace fiber, 4 g protein.