|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 0g||1%|
|Total Sugars 16g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This butterscotch delight is made with layers of cookie crumbs or graham cracker crumbs, sweetened cream cheese, whipped topping, and butterscotch pudding. It's similar to this chocolate delight dessert, and it's always a hit!
1 1/2 cups gingersnap crumbs, or other cookie crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 (8-ounce) container Cool Whip whipped topping, thawed
2 (3.4-ounce) boxes instant butterscotch pudding
3 1/2 cups cold milk
1 cup coarsely chopped toasted pecans, or toasted coconut, optional, for garnish
Heat the oven to 375 F (190 C/Gas 5).
Combine gingersnap crumbs, 1/4 cup sugar, and melted butter. Press the crumb mixture into the bottom of a 9 x 13 x 2-inch baking pan. Bake in the preheated oven for 8 minutes. Remove to a rack to cool completely.
In a mixing bowl with an electric mixer, beat the cream cheese with 1/4 cup of sugar and 2 tablespoons of milk until smooth and well blended. Fold in half of the whipped topping. Spread the mixture over the crust.
Prepare the instant butterscotch pudding as directed on package, but use 3 1/2 cups of milk. Spoon the pudding over the cream cheese layer.
Cover the pan and refrigerate the butterscotch delight dessert for 3 to 4 hours, or until thoroughly chilled.
Spread remaining whipped topping over the pudding layer just before serving. If desired, sprinkle with chopped pecans or toasted coconut.
- Top the dessert off with a sprinkling of toasted coconut or chopped pecans.