Butterscotch Pudding Dessert Recipes

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10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION



10 Best-Ever Butterscotch Dessert Collection image

Try these butterscotch desserts for treats that have a twist on caramel you'll love! From pudding to blondies to cake and cookies, butterscotch makes any dessert better.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 10

Unbelievable Butterscotch Pudding (Homemade)
Butterscotch Lush (Butterscotch Delight)
Butterscotch Blondies
No-Bake Butterscotch Pie
Butterscotch Apple Crisp
Butterscotch Cookies
Butterscotch Graham Cracker Cheesecake Bars
Ultimate Butterscotch Cake
Butterscotch Sandwich Cookies
Loaded Butterscotch Cheesecake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a butterscotch recipe in 30 minutes or less!

Nutrition Facts :

BUTTERSCOTCH PUDDING DESSERT



Butterscotch Pudding Dessert image

Provided by Jodi

Categories     Dessert

Number Of Ingredients 10

1 1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter
6 oz. cream cheese, softened
3/4 cup powdered sugar
1 8- oz Cool Whip (divided)
1 3/4 cup milk
1 small pkg. instant butterscotch pudding
Cool Whip (4 oz)
Toffee bits, optional

Steps:

  • Mix together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of a buttered 9×9 baking dish.
  • In a medium bowl, beat cream cheese and powdered sugar using a hand mixer. Fold in half (4 oz) of the Cool Whip. Spread over graham cracker crust.
  • Combine the milk and pudding mix and whisk together for 1 to 2 minutes, or until smooth and thickened. Pour over cream cheese layer.
  • Spread remaining Cool Whip on top and sprinkle with toffee bits (if desired). Refrigerate for several hours before serving. Store in refrigerator.

BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

BUTTERSCOTCH PECAN DESSERT



Butterscotch Pecan Dessert image

Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 8

1/2 cup cold butter, cubed
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold 2% milk
2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

Steps:

  • Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

Nutrition Facts : Calories 242 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERSCOTCH PUDDING DESSERT



Butterscotch Pudding Dessert image

This is another pudding recipe that is a favorite with my family. I love pudding recipes best of all. You can substitute any flavor pudding to make this a favorite of yours. Enjoy!

Provided by Melanie Murray

Categories     Dessert

Time 35m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 8

1 cup plain flour
1 (8 ounce) package cream cheese
1 (13 ounce) carton Cool Whip
3 cups milk
1/2 cup butter or 1/2 cup margarine
1 cup powdered sugar
2 (3 1/2 ounce) boxes instant butterscotch pudding mix
1 cup nuts, chopped

Steps:

  • Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
  • Mix together and press into 9x13-inch pan.
  • Bake 15 minutes at 350°.
  • Cool.
  • Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
  • Mix well; spread over cooled crust.
  • Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
  • Spread on cheese layer.
  • Add remaining Cool Whip and sprinkle with nuts.

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