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Butterscotch Lush Cake
Butterscotch Lush Cake
Ingredients:
Crust:
- 1/2 cup cubed butter
- 1 cup all-purpose flour
- 1/2 cup pecans
Filling:
- 1 8 oz package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
Pudding Layer:
- 3 cups cold milk
- 2 3.4 oz packages butterscotch pudding
Topping:
- 1 8 oz container whipped topping
- 1/4 cup chopped pecans
Instructions:
- Preheat the oven to 350 degrees F. Grease a 9×13″ baking pan with non-stick cooking spray and set aside.
- In a bowl, cut together the butter and flour until crumbs form, then stir in the pecans.
- Press the mixture into the bottom of the pan and bake in the oven for 20 minutes. Remove and cool completely.
- To make the filling, beat together the cream cheese and powdered sugar until smooth. Add the whipped topping and beat again until combined. Spread over the cooled crust and set aside.
- In another large bowl, mix together the pudding mix and milk, whisking until combined and soft set. Pour this over the filling layer and refrigerate for 3-4 hours until set.
- Before serving, spread whipped topping over the pudding layer and sprinkle with chopped pecans.
Enjoy the creamy indulgence of Butterscotch Lush Cake!
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