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Saturday, June 2, 2012

♥ Easy Butterscotch Torte ♥

•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

•Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13-in. x 9-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.

• 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.

Yield: 15 servings.

 ~~Simple &  Delicious, May 2010~~

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