Butterscotch Lush
Indulge in this cool and creamy Butterscotch Lush with a pecan cookie crust and layers of creamy butterscotch pudding and Cool Whip. It's a wonderful make-ahead dessert for a potluck or party!
Servings: 16 servings
Ingredients
- 1 (11.3-ounce) package pecan sandies
- 6 tablespoons butter melted
- 1/2 cup flour
- 12 ounces cream cheese softened
- 1 1/2 cups confectioners' sugar
- 1 (16-ounce) frozen whipped topping thawed
- 2 (3.4-ounce) instant butterscotch pudding
- 3 1/4 cups milk
- chopped pecans optional
Instructions
- Place cookies in food processor and process until finely crumbled.
- Stir together cookie crumbs, melted butter, and flour in a medium bowl.
- Transfer cookie crumb mixture into a lightly greased 9x13-inch pan. Press evenly along bottom of pan. Place in 325 degree oven for 8 to 10 minutes. Let cool.
- Beat cream cheese until smooth and gradually beat in confectioners' sugar. With mixer on low, beat in 2 cups whipped topping just until combined.
- Spread cream cheese layer on top of crust.
- Using an electric mixer, beat both boxes of butterscotch pudding with milk on LOW until thick. Spread on top of cream cheese layer.
- Spread remaining whipped topping on top.
- Garnish with chopped pecans if desired.Refrigerate at least 2 hours before serving.
Video
Notes
Be sure to soften the cream cheese fully so that it will mix in evenly.
Nutrition
Calories: 384kcal | Carbohydrates: 50g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 294mg | Potassium: 159mg | Fiber: 1g | Sugar: 36g | Vitamin A: 547IU | Calcium: 120mg | Iron: 1mg