Butterscotch Layered Pudding Dessert Recipes

4 LAYER BUTTERSCOTCH DESSERT!

Steps:

• Mix first 3 ingredients and press in a 9 x 13 pan and bake at 350 F for 15 minutes.
• Mix next three ingredients and pour over first layer.
• Mix milk, vanilla and butterscotch pudding until thick and pour over second layer.
• Top the first 3 layers with the whipped cream.
• Sprinkle entire dessert with the nuts and enjoy!

BUTTERSCOTCH PUDDING DESSERT

Steps:

• Mix together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of a buttered 9×9 baking dish.
• In a medium bowl, beat cream cheese and powdered sugar using a hand mixer. Fold in half (4 oz) of the Cool Whip. Spread over graham cracker crust.
• Combine the milk and pudding mix and whisk together for 1 to 2 minutes, or until smooth and thickened. Pour over cream cheese layer.
• Spread remaining Cool Whip on top and sprinkle with toffee bits (if desired). Refrigerate for several hours before serving. Store in refrigerator.

BUTTERSCOTCH LAYERED PUDDING DESSERT

Steps:

• Coat the inside bottom of a 13"x9" baking dish with cooking spray.
• In a small bowl, combine the cracker crumbs, 1/3 cup sugar & the melted butter, then press this mixture into the bottom of the prepared baking dish.
• In a small bowl, whisk together the cream cheese, 1/4 cup of the milk & the remaining sugar until smooth, then spread it over the crust.
• In another bowl, for 2 minutes whisk together the remaining milk with the pudding mix, then let it stand for another 2 minutes or until soft-set.
• Gently spread this pudding mixture over the cream cheese layer.
• Add the extract to the whipped topping & spread that over the top of the pudding layer, then refrigerate for at least 4 hours.

BUTTERSCOTCH BLISS LAYERED DESSERT

Steps:

• In a small bowl, combine the cracker crumbs, half of the sugar substitute and butter. Press into a 13-in. x 9-in. dish coated with cooking spray., In a small bowl, beat the cream cheese, 1/4 cup milk and remaining sugar substitute until smooth. Spread over crust., In another bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gently spread over cream cheese layer. Combine whipped topping and extract; spread over the top. Refrigerate for at least 4 hours.

BUTTERSCOTCH PECAN DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.