Butterscotch Pudding Torte

Name: Butterscotch Pudding Torte
Prep time: 15 min
Total time: 15 min
Yield: 15 servings.
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

TOTAL TIME: Prep: 15 min. + chilling YIELD: 15 servings.

We wanted a butterscotch-flavored pudding dessert. After searching many cookbooks, I came up with this version. —Judith Kuehl, Merrill, Wisconsin

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

1. Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-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.
2. 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.

Nutrition Facts

1 piece: 413 calories, 22g fat (12g saturated fat), 36mg cholesterol, 414mg sodium, 49g carbohydrate (33g sugars, 0 fiber), 4g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.