Just for fun today...dessert! Janna and I made this recently and it was good to be in the kitchen together. This is a great dessert to make for company---you can do it ahead of time and it serves a lot of people! We are obviously not food photographers, but hope that it gives you an idea of what it looks like!
Note: Give yourself at least 20 min. to put this together. Even with my daughter’s help it took this long. It also requires 2 hours chilling time.
1 pkg (16 oz) cream-filled vanilla sandwich cookies (about 40)
½ cup butter, melted
1 pkg (8 oz) cream cheese, softened
1 cup confectioners’ sugar
1 carton (12 oz) frozen whipped topping, thawed, divided
2 ½ cups cold 2% milk (I used nonfat and it turned out okay)
2 pkg (3.4 oz each) instant butterscotch pudding mix
Crush cookies. I used a food processor, but you can also put the cookies in a ziplock bag and let your kids pound them into crumbs with the flat side of a meat mallet or use a rolling pin. Set aside 1 cup cookie crumbs for topping.
Combine remaining cookie crumbs and butter. Press into a greased 13”x9” baking dish. Put the dish into the refrigerator for 10 minutes. This helps keep the crumbs from sticking to the next layer.
While you’re waiting, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 ½ cups whipped topping. By now, your cookie crumb base should be ready. Spread this cream cheese mixture over the crust.
In a small bowl, whisk milk and pudding mix for 2 minutes. The kids can help with this! Let it 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.
Yield: 15 servings.
PDF version here: Butterscotch Torte