I know many of you are in the process of planning your menus for Thanksgiving (among a whole list of other things like cleaning, ironing the tablecloth, etc.!). Well, I think this dessert would be a great one to serve for this holiday meal. It's a little easier to make than a pie but with the same taste of a pie.
Butterscotch Pudding Dessert
Crust:
2 sticks butter (half pound)
2 cups flour
1/3 cup + 2 Tablespoons powdered sugar
Filling:
3 cups cold milk
2 pkgs. (4-serving size) instant butterscotch pudding & pie filling
12 oz. Cool Whip (the large size)
Preheat oven to 350 degrees F. Melt butter. Mix flour and powdered sugar together. Pour butter over flour mixture and stir until combined. Press into a 9 x 13" pan. Bake 20 minutes. Let cool.
Beat milk and pudding mixes with whisk until blended. Spread 1 1/2 cups onto bottom of crust. Add 1 cup cool whip to rest of pudding mix. Spread over pudding layer. Top with remaining cool whip. Refrigerate at least 1 hour.
Butterscotch Pudding Dessert
Crust:
2 sticks butter (half pound)
2 cups flour
1/3 cup + 2 Tablespoons powdered sugar
Filling:
3 cups cold milk
2 pkgs. (4-serving size) instant butterscotch pudding & pie filling
12 oz. Cool Whip (the large size)
Preheat oven to 350 degrees F. Melt butter. Mix flour and powdered sugar together. Pour butter over flour mixture and stir until combined. Press into a 9 x 13" pan. Bake 20 minutes. Let cool.
Beat milk and pudding mixes with whisk until blended. Spread 1 1/2 cups onto bottom of crust. Add 1 cup cool whip to rest of pudding mix. Spread over pudding layer. Top with remaining cool whip. Refrigerate at least 1 hour.
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| Butterscotch Pudding Dessert |
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