BUTTERSCOTCH TOFFEE PUDDING PIE
Steps:
- In a mixing bowl, combine the Oreo crumbs, melted butter and sugar and mix until the crumbs are moist. Press into the bottom of a 9 inch pie dish.
- In a mixing bowl, whisk together the milk and pudding. Stir in half of the Cool Whip. Mix in 1/2 of the toffee buts and the mini chocolate chips. Scrape the mixture into the pie crust.
- Place in your refrigerator for 20-30 minutes.
- Remove from the fridge and top with the remaining Cool Whip. Sprinkle with the remaining toffee chops and then drizzle with chocolate fudge sauce.
CARAMEL DRIZZLED BUTTERSCOTCH TOFFEE CRUNCH PIE
I love butterscotch, toffee, and caramel. What more can you ask for? This is very rich. Chill time is cook time.
Provided by Chef shapeweaver
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
- Gently stir in half of the whipped topping and spread evenly over crust.
- Sprinkle half of the crushed toffee bars over cream cheese mixture.
- Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
- Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
- Chill for 4 hours before serving.
- Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
- If desired, you can crush more toffee bars and sprinkle over caramel topping.
BUTTERSCOTCH PUDDING WITH PUMPKIN WHIPPED CREAM AND CHOCOLATE TOFFEE CHIPS
Provided by Tyler Florence
Categories dessert
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a large saucepan over low heat. Scrape the seeds from the vanilla beans into the pan, then add the beans and the brown sugar. Simmer gently just until the sugar dissolves, then remove from the heat.
- In a small bowl, whisk the cornstarch together with 1 cup of the warmed milk until smooth. Then whisk in the eggs.
- Slowly pour the remaining 4 cups of warmed milk into the melted brown sugar mixture, whisking constantly. Once this is smooth, whisk in the egg mixture. Return the pan to the stove and, whisking constantly, bring to a simmer over medium-high heat. Reduce the heat to low and continue to cook, whisking constantly, until the mixture thickens and reaches the texture of hot fudge, 1 to 2 minutes. Remove from the heat. Remove the vanilla beans, then stir in the salt and the Scotch and pour the pudding into 8 to 12 serving glasses. Cover with plastic wrap, making sure to press it directly on the surface of the pudding.
- Serve with Pumpkin Whipped Cream, chopped toffee and chocolate toffee chips.
- Add the heavy cream and confectioners' sugar to a cold metal bowl and whisk until it forms softs peaks. Stir in the vanilla, allspice, cinnamon and clove and continue to whisk until the cream forms stiff peaks. With a spatula, gently fold in the pumpkin pie filling.
THE EASIEST BUTTERSCOTCH PIE
The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!
Provided by Heather
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
- Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.
Nutrition Facts : Calories 305 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 385.4 mg, Sugar 27.9 g
BUTTERSCOTCH CREAM CHEESE PIE
Make and share this Butterscotch Cream Cheese Pie recipe from Food.com.
Provided by MissBobLoblaw
Categories Dessert
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
- On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust.
- Chill 2 hours or until set. top with remaining whipped topping and serve. Keep refrigerated.
Nutrition Facts : Calories 496, Fat 28.8, SaturatedFat 16.7, Cholesterol 48, Sodium 325.3, Carbohydrate 53.8, Fiber 0.5, Sugar 45, Protein 7.7
TOFFEE CREAM PIE
Frozen desserts are ideal for party hosts, but guests who don't have far to travel will also appreciate this make-ahead favorite. I've prepared it with chocolate, vanilla and white chocolate instant pudding, too. -Tammy Campbell, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup chopped candy. Fold in 2 cups whipped topping. Transfer to crust., Spread remaining whipped topping over top and sprinkle with remaining candy. Cover and freeze for at least 4 hours or until firm.
Nutrition Facts : Calories 445 calories, Fat 23g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 367mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
SELF-SAUCING BUTTERSCOTCH PUDDING
Serve this self-saucing butterscotch pudding warm with ice cream for the ultimate treat for the whole family. It's sure to disappear in a flash
Provided by Lulu Grimes
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.
Nutrition Facts : Calories 382 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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- In a large, heavy saucepan, melt the butter. Add the brown sugar and cook over low heat, stirring, until the sugar is dissolved and bubbling, about 3 minutes. Stir in the warmed cream.
- In a small bowl, combine the cornstarch with the salt. Add 1/2 cup of the milk and whisk until smooth. Add the cornstarch mixture to the saucepan along with the remaining 1 1/2 cups of milk and cook over moderate heat, stirring constantly, until thickened, about 4 minutes. Off the heat, whisk in the egg yolks, 1 1/2 teaspoons of the vanilla and the bourbon. Return the pudding to the heat and bring to a boil, stirring constantly. Off the heat, whisk in the vinegar. Strain the pudding through a fine sieve set over a bowl. Pour the pudding into six 6- to 8-ounce parfait glasses or dessert bowls. Press a piece of plastic wrap directly on the surface of each pudding and refrigerate until chilled, at least 3 hours, or overnight.
- In a chilled bowl, whip the remaining 3/4 cup of heavy cream with the remaining 1/2 teaspoon of vanilla until soft peaks form. Garnish the puddings with the whipped cream and toffee pieces and serve.
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