"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Butterscotch Delight Recipe

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This recipe for Butterscotch Delight, by , is from The Sadler Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Reedy
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Bottom Crust:
1 1/2 c self-rising flour
1 1/2 sticks margarine (melted)
1 cup pecans (chopped fine in blender)

Filling:
8 oz. cream cheese
1 c confectionary sugar
1 8 oz. container Cool Whip
2 4 oz. boxes instant Butterscotch Pudding
3 c milk

Directions:
Directions:
Bottom crust:
Mix the 3 ingredients together and spread into a 9 X 13 casserole baking dish. Bake for 15 minutes at 325. Let cool completely.

Filling:
Beat cream cheese and powered sugar together with mixer. Fold in 1 cup of Cool Whip. Spread on top of cooled crust. Mix pudding and milk. Let stand 1 minute or until thick. Pour on top of cream cheese mixture and top with remaining Cool Whip. Chill and serve

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
I usually use more Cool Whip than 8 oz. This is a favorite recipe of mine; requested at Church functions we attend.

 

 

 

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