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This recipe for BUTTERSCOTCH (CHOCOLATE) DESSERT CAKE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Miller


2 c. flour
1 t. soda
2 sticks oleo, melted
1 c. chopped nuts
Mix and press into 9x13 pan, bake at 350 degrees for
20-25 min. Cool

Beat 8 oz. cream cheese, 1 c. powdered sugar, 1/2
carton Kool Whip. Spread on cooled crust. Beat
2 pkg. butterscotch or chocolate instant pudding
until thick. Spread on first layer and cover with Kool Whip, sprinkle with nuts.

1 lge. Phila. cream cheese
1/2 c. conf. sugar
1/2 of 8 oz. Kool Whip
Cream softened cream cheese, add sugar, and fold in Kool Whip.
Layer on crust
Beat 2 pkg. of instant pudding with 3 cups milk,
when firm layer on cream cheese mixture.
(Can now put on fruit if desired)
Cover with Kool Whip and sprinkle with more
chopped nuts.
Refrigerate and then enjoy!




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