Butterscotch Torte - Recipe


BUTTERSCOTCH TORTE
1 1/2 c. plain flour 1 1/2 sticks butter 1 c. broken pecans 1 (8 oz.) pkg. cream cheese, softened 1 (3 oz.) pkg. cream cheese, softened 1 1/2 c. powdered sugar 2 sm. tubs Cool Whip, thawed 2 sm. boxes instant butterscotch pudding 3 c. milk 1/4 c. pecans Mix flour, butter and 1 cup pecans until crumbly and press into a 13 x 9 x 2 inch pan. Bake at 325 degrees for 20 minutes. Allow to cool. Cream cream cheese and powdered sugar together. Fold in 1 tub of Cool Whip and spread mixture on baked, cooled crust. Mix well butterscotch pudding with milk. Pour over cheese layer and chill. Spread 1 tub Cool Whip over this and sprinkle with 1/4 cup pecans. Chill and serve.

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Butterscotch Torte

· Nov 25 · #13951

Lisa says:

I have been making this for years and it's always a big hit!

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· Apr 8 · #98307

Alison (United States) says:

I have made this also for years but I change mine up alot ~ it is always a very very big hit!

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· Jan 31 · #152116

Laurie (Florida) says:

I was surprised about the crust not having sugar or eggs in the recipe, but it's a good combination of flavors. I used a glass baking dish that was a little smaller than the required size and baked it for 30 minutes, increasing the oven temperature to 350°F for the last 10 minutes. I think it would have been better to use a larger baking pan, so that the crust is shorter. It also needed more cream cheese.

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· Feb 8 · #152431

Laurie (Florida) says:

It's good. Things to know are: It could use more cream cheese and use a metal not a glass pan, if you want the crust to brown. The texture of the crust is like dust like and by itself tastes a little flowery. It tastes good with everything else. Don't skimp on the size of pan. It's better to have less crust.

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