Name: Butterscotch Pudding Torte
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 package (16 ounces) cream-filled vanilla sandwich cookies, crushed -; 1/2 cup butter, melted -; 1 package (8 ounces) cream cheese, softened -; 1 cup confectioners' sugar -; 1 carton (12 ounces) frozen whipped topping, thawed, divided -; 2-1/2 cups cold 2% milk -; 2 packages (3.4 ounces each) instant butterscotch pudding mix -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Butterscotch Pudding Torte

1. 1 package (16 ounces) cream-filled vanilla sandwich cookies, crushed -

2. 1/2 cup butter, melted -

3. 1 package (8 ounces) cream cheese, softened -

4. 1 cup confectioners' sugar -

5. 1 carton (12 ounces) frozen whipped topping, thawed, divided -

6. 2-1/2 cups cold 2% milk -

7. 2 packages (3.4 ounces each) instant butterscotch pudding mix -

How to cook deliciously - Butterscotch Pudding Torte

1. Stage

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.

2. Stage

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.