🍰🍮 Butterscotch Lush Cake 🍮🍰
📋 Ingredients:
For the Crust:
1/2 cup butter, cubed
1 cup all-purpose flour
1/2 cup pecans, chopped
For the Filling:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
For the Pudding Layer:
3 cups cold milk
2 (3.4 oz) packages butterscotch pudding
For the Topping:
1 (8 oz) container whipped topping
1/4 cup chopped pecans
📝 Directions:
Prepare the Crust:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick cooking spray, set aside.
In a bowl, cut together the butter and flour until crumbs form. Stir in the pecans.
Press the mixture into the bottom of the prepared pan and bake in the oven for 20 minutes. Remove and let cool completely.
Make the Filling:
4. In a medium bowl, beat together the cream cheese and powdered sugar until smooth.
5. Add in the whipped topping and beat again until combined.
6. Spread the cream cheese mixture over the cooled crust. Set aside.
Prepare the Pudding Layer:
7. In a large bowl, mix together the butterscotch pudding and cold milk. Whisk until combined and soft set.
8. Pour the pudding mixture over the cream cheese layer. Refrigerate for 3-4 hours until set.
Add the Topping:
9. Before serving, spread the whipped topping over the pudding layer.
10. Sprinkle with chopped pecans.
Serve:
11. Cut into squares and serve chilled.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 4 hours 40 minutes (including chilling) | Kcal: 280 per serving | Servings: 12
Notes 💡:
Ensure the crust is fully cooled before adding the filling to prevent it from melting.
For a lighter texture, use homemade whipped cream instead of store-bought whipped topping.