Butterscotch Delight
Butterscotch delight is a creamy, layered dessert with a buttery crust and and delicious butterscotch flavor. Perfect for potlucks, holidays, and more.
Servings: 8
Ingredients
- 11.3 ounce pecan sandies cookies
- ½ cup all purpose flour
- ¾ cup unsalted butter, melted
- 8 ounce cream cheese, softened to room temperature
- 1 cup powdered sugar
- 2 8 ounce frozen whipped topping, thawed (Like Cool Whip)
- 2 3.4 ounce instant butterscotch pudding mix
- 2 ½ cups cold milk
- ¼ cup toffee bits
Instructions
- Place the pecan sandies cookies in a food processor. Pulse until the form crumbs.
- Combine the cookie crumbs, flour, and melted butter in a bowl and stir until fully combined. Press the mixture in a 9 x 13 baking dish to form a crust.
- Bake for 10 minutes and then let the crust completely cool.
- Using a mixer, beat together the softened cream cheese and powdered sugar until creamy. Fold in the thawed 8 ounce Cool Whip.
- In a separate bowl, whisk together the butterscotch pudding mix and the cold milk until it thickens.
- Spread the cream cheese mixture in an even layer over the cooled crust.
- Spread the butterscotch pudding over the cream cheese layer.
- Top with the other 8 ounce Cool Whip.
- Sprinkle toffee bits over the Cool Whip. Cover and refrigerate for an hour before serving.
Notes
- Top tip, soften the cream cheese. This is important so that the cream cheese layer is nice and creamy.
- Press the crust firmly into the baking dish.
- Make sure the crust cools completely.
- Be sure to use cold milk for the butterscotch pudding layer.
- Use a spatula or offset spatula to smooth out the layers.
- Chill the butterscotch lush before serving.
Nutrition
Calories: 633kcal | Carbohydrates: 57g | Protein: 7g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 274mg | Potassium: 205mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1156IU | Vitamin C: 0.01mg | Calcium: 136mg | Iron: 2mg