Butterscotch Pudding Torte Food

BUTTERSCOTCH PUDDING DESSERT

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.

KELLY'S BUTTERSCOTCH PUDDING

Steps:

• In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
• Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.

BUTTERSCOTCH PUDDING

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.

BUTTERFINGER DESSERT RECIPE - (4.2/5)

Steps:

• Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

BUTTERSCOTCH TORTE

Steps:

• 1. Crust: Mix ingredients together and press into a 13x9-inch cake pan. Bake at 350^ for 15 minutes. Cool. --- Filling: Mix the cream cheese, powdered sugar and Cool Whip together and spread over completely cooled crust. Topping: Beat pudding and milk until thickened, about 3 minutes. Spread over cream cheese mixture. Top with more Cool Whip . Chill in refrigerator until set or overnight, if desired. ( This is what I do.)

BUTTERSCOTCH TORTE

Steps:

• Mix flour, butter and 1 cup pecans until crumbly and press into a 9x13" pan. Bake at 325 degrees F for 20 min. Allow to cool.
• Cream cream cheese and powdered sugar together. Fold in 1 tub of Cool Whip and spread mixture on baked, cooled crust.
• Mix well butterscotch pudding with milk. Pour over cheese layer and chill. Spread 1 tub Cool Whip over this and sprinkle with 1/4 cup pecans. Chill and serve.

BUTTERSCOTCH TORTE

Steps:

• Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
• In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
• In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
• Add vanilla and mix well.
• Combine cracker crumbs, nuts and baking powder.
• Fold in egg yolk mixture.
• Gradually fold in egg whites.
• Pour equally into prepared pans.
• Bake at 325°F for 20-25 minutes or until lightly browned.
• Cool for 10 minutes before removing from pans to wire racks.
• Topping: Combine brown sugar, flour and salt in saucepan.
• Stir in orange juice and water until smooth; bring to a boil.
• Reduce heat; cook and stir for 2 minutes or until slightly thickened.
• Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
• (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
• Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
• Cool completely.
• Assembly In a mixing bowl, beat cream until soft peaks form.
• Beat in confectioners sugar until stiff.
• Place one cake layer on a serving plate; spread with one third of the whipped cream.
• Repeat layers twice.
• The whipped cream is only on the tops of the cakes- not on the sides.
• Drizzle some of the topping over cake.
• Serve remaining topping with cake.
• Refrigerate leftovers.

BUTTERSCOTCH PUDDING DESSERT

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.

BUTTERSCOTCH PUDDING TORTE

Steps:

• Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.

BUTTERSCOTCH PUDDING BARS/ 2 KINDS

Steps:

• 1. Combine dry pudding mix, flour, and baking powder. Mix well. Melt oleo in saucepan. Remove from heat . Add sugar. Beat in eggs. Blend in vanilla and pudding mixture. Add nuts. Spread in greased 8-inch square pan. Bake at 350^ for 35 minutes. Cut into bars when cool. Can be frosted or powdered sugar dusted. Recipe from Mom's friend, Joan. --- Recipe 2 Quick Butterscotch Bars 3 oz. pkg. cook and serve butterscotch pudding 2 cups milk 18 oz. white cake mix, use dry 1/2 cup chopped walnuts 1/2 or more butterscotch chips In a large saucepan combine pudding mix and milk and make according to package directions for pudding. When pudding has cooked remove from heat and pour in whole box of dry cake mix. Stir gently just to combine and break up any lumps. Pour into a sprayed 9x13-inch baking pan. Spread even. Sprinkle nuts and chips over top evenly. Bake in 350^ oven for 35 minutes or until tested done with a toothpick. No need to frost these babies. Enjoy. This is my version of Joan's recipe. Hope you like.