Butterscotch Ice Box Cake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This one was handed down to my step-mother by an old friend, who got it from her mother. This is an easy, hard-to-quit eating desert...one that will get requests for the recipe. Sorry about the calories. Chocolat pudding can easily be subsituted for butterscotch- just a matter of preference. Ingredients:
1 cup plain flour |
1 cup nuts, chopped |
1/2 cup butter |
1 cup powdered sugar |
8 ounces cream cheese |
8 ounces cool whip |
1 (3 1/2 ounce) package butterscotch jello pudding |
1 (3 1/2 ounce) package vanilla jello pudding |
3 cups milk |
Directions:
1. Mix first three ingredients together, then press into a 9X13 pyrex dish.
2. Bake at 350 degrees for 20 minutes.
3. Cool for 15 minutes, then refrigerate for 15 minutes.
4. Mix powdered sugar, cream cheese and one cup of the coolwhip together, then pour over crust and spread evenly.
5. Mix the two puddings and milk with a mixer until thick. Pour over above mixture.
6. Top with the remaining Cool Whip and refrigerate.
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