This dessert will become a family favorite!
Ruthie’s Butterscotch Dessert
1/2 cup cold butter
1 cup all-purpose flour
1 cup finely chopped walnuts
1 – 8 oz. pkg cream cheese, softened
1 cup confectioners’ sugar
1 – 8 oz. carton frozen whipped topping, thawed, divided
3-1/2 cups cold milk
2 – 3.5 oz. pkgs. instant butterscotch pudding mix
1/2 cup coarsely chopped walnuts
~Preheat oven at 350°.
~In a bowl, cut butter into flour, then stir in the finely chopped walnuts. Press into a greased 13×9″ baking dish. Bake for 20 minutes. Cool on a wire rack.
~In a large bowl, beat cream cheese and sugar until smooth. Fold in one cup whipped topping. Spread over crust.
~In another bowl, beat milk and pudding mix for 2 minutes (or until thickened). Spread over cream cheese layer. Spread with the remaining whipped topping. Sprinkle with coarsely chopped walnuts. Chill until set.
~Makes 15 servings.
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