If you like butterscotch, you will love this delicious layered dessert that uses butterscotch pudding as a main ingredient.
This dessert is made in one large pan, but you could easily make individual servings in dessert glasses.
Like all layered desserts, letting everyone see the layers makes for an attractive visual at the table.
Butterscotch gets its rich flavor from a combination of brown sugar, butter, cream, salt, and vanilla.
It was first recorded in England in the town of Doncaster in 1817, though butterscotch-like sweets had been around since the late 1700s.
Today, you can get butterscotch chips to put in cookies, butterscotch pudding and butterscotch candies.
All of these use an artificial butterscotch flavoring instead of the original recipe of brown sugar and butter.
Nevertheless, this remains a popular flavor.
Butterscotch is an old-fashioned flavor that is ripe for a comeback in popularity.
It is subtle and complex.
Contrary to what some people may think, butterscotch does not contain scotch.
The scotch part of the name comes from the practice of scotching, or scoring the cooling butterscotch into small pieces.
Butterscotch sauce is often used on vanilla ice cream.
You can make your own butterscotch sauce or you can buy it already made.
Butterscotch pudding is also delicious on its own or with whipped topping.
Make this layered dessert when you want to go the extra mile and make a good impression.
If you really want to go all out, you can make the butterscotch pudding from scratch, though this version is much easier and takes less time.
If butterscotch is one of your favorites from childhood, try this and the many other butterscotch recipes that you can find online.
It is an old-fashioned flavor that many of us remember fondly.
Why not introduce your own kids to this delicious flavor? Recipe for Butterscotch Pudding Dessert This layered dessert has some surprises hidden inside.
What You Need
- 1 cup flour
- 1 stick butter, melted
- 1-1/2 cup pecans, chopped
- 1/2 cup powdered sugar
- 1 (8 ounce) package cream cheese
- 1 cup whipped topping
- 1 cup powdered sugar
- 2 small packages instant butterscotch pudding
- 3 cups milk
- Extra whipped topping
- Pecans for garnish
Bake it for 15 minutes at 375 degrees F.
When cool, break it up and crumble it in the pan.
Set aside.
In a bowl, blend the cream cheese and sugar until smooth.
Fold in the whipped topping.
Spread it over the crumbled crust in the pan.
In another bowl, blend the milk and pudding mix together.
Stir until it begins to thicken.
Spread the pudding over the top of the cream cheese layer.
Top the pudding layer with whipped topping.
Sprinkle with pecans.
Keep chilled until you are ready to serve.
Serves 6 to 8.