Butterscotch Torte

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!

Butterscotch Torte

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

From www.tasteofhome.com