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Square piece of butterscotch delight dessert on a white plate
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Butterscotch Delight

Layers of butterscotch pudding, cream cheese and Cool Whip on a flour crust make a light and heavenly Butterscotch Delight dessert.
Course Dessert
Cuisine American
Keyword Butterscotch Delight
Prep Time 15 minutes
Cook Time 15 minutes
Crust Cooling Time 30 minutes
Total Time 1 hour
Servings 15 pieces
Calories 302kcal
Author Jennifer @ Plowing Through Life

Equipment

  • 9x13 Baking Dish
  • Mixing Bowls
  • Silicone Spatula
  • Whisk

Ingredients

Crust

  • 1 cup flour
  • 1/2 cup butter softened
  • 1/2 cup nuts optional

Cream Cheese Layer

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping defrosted

Pudding Layer

  • 3 ounce package instant butterscotch pudding
  • 3 ounce package instant vanilla pudding
  • 3 cups milk

Cool Whip Layer

  • 2 cups whipped topping defrosted

Instructions

Crust

  • Lightly grease a 9x13 inch pan and preheat oven to 350° for 15 minutes; let cool.
  • Mix together flour and butter; add nuts if desired.

Cream Cheese Layer

  • Mix together cream cheese, powdered sugar and 1 cup whipped topping until well blended. Spread over cooled crust.

Pudding Layer

  • Whisk together puddings and milk until thick. Spread over second layer.
  • Top with remainder of tub of whipped topping and chopped walnuts if desired.
  • For best results chill for at least an hour before serving.

Notes

  • 16 ounces of Cool Whip can be used to a thicker layer on top if desired
  • 2 small boxes of butterscotch pudding can used for a stronger butterscotch flavor in place of 1 box of butterscotch and 1 box of vanilla pudding

Nutrition

Calories: 302kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 207mg | Potassium: 138mg | Fiber: 1g | Sugar: 23g | Vitamin A: 482IU | Calcium: 87mg | Iron: 1mg