Butterscotch Delight Recipe
How to Make Butterscotch Delight
Happy 4th of July everybody! I hope you had a wonderful day celebrating with family and friends.We spent the day with Mike's family. We had some wonderful barbecue with all the fixings for lunch. Then we spent the afternoon swimming and visiting around the pool.
I decided to make a new spin on a delicious classic - Butterscotch Delight. It's a 4-Layer Delight made with butterscotch pudding instead of chocolate. This recipe is one of my favorites and I think it could be made with many different kinds of fillings. What about Lemon Delight? Or Strawberry Delight?
Yield: 12 servingsPin it
Butterscotch Delight
A cold, creamy dessert for any time of the year. Your family and friends will come back asking for more!
instructions
Layer 1
- 1 cup flour, 1 stick margarine (melted), 1/2 cup nuts, finely chopped. Press into greased pan. Bake 325 degrees for 25 mins.
Layer 2
- 2 blocks cream cheese (16 oz) softened, 2 cups powdered sugar, 1/2 large bowl whipped topping. Mix and spread over cooled crust.
Layer 3
- 2 small boxes instant butterscotch pudding, 3 cups milk. Mix together and chill.
Layer 4
- Top with remaining whipped topping. Garnish with nuts, if desired. Chill before serving.
notes
Make this the "lower fat" way by substituting lite whipped topping, 1/3 less fat cream cheese, and 1% or 2% milk.
Have you tried Butterscotch Delight? Did you like it better than the traditional 4-Layer Delight recipe?
