Butterscotch Lush Layered Dessert (Printable Version)
A luscious layered dessert featuring a pecan crust, cream cheese filling, butterscotch pudding, topped with whipped cream and pecans.
# Ingredients:
→ Crust
01 -
115 g cold unsalted butter, cubed
02 -
120 g all-purpose flour
03 -
60 g pecans, finely chopped
→ Filling
04 -
227 g cream cheese, softened
05 -
120 g powdered sugar
06 -
240 ml whipped topping
→ Pudding Layer
07 -
720 ml cold milk
08 -
192 g butterscotch instant pudding mix (2 packages)
→ Topping
09 -
240 ml whipped topping
10 -
30 g chopped pecans
# Steps:
01 -
Preheat the oven to 175°C and grease a 23x33 cm baking pan with non-stick spray.
02 -
Combine cold, cubed butter with all-purpose flour in a medium bowl. Use a pastry cutter or fork to blend until crumbly. Stir in finely chopped pecans.
03 -
Press the crumb mixture evenly into the prepared pan. Bake for 20 minutes until lightly golden. Remove from oven and allow to cool completely.
04 -
Beat softened cream cheese with powdered sugar until smooth. Gently fold in whipped topping until incorporated. Spread this mixture evenly over the cooled crust.
05 -
Whisk cold milk with butterscotch pudding mix until smooth and beginning to set. Pour over cream cheese layer and spread evenly.
06 -
Refrigerate for 3 to 4 hours or until pudding layer is fully set.
07 -
Before serving, spread remaining whipped topping over pudding layer and sprinkle with chopped pecans. Slice and serve chilled.
# Notes:
01 -
Soften cream cheese to room temperature for a smoother texture. Use a pastry cutter for an even crust mixture. Toast pecans lightly for enhanced flavor.
02 -
Serve chilled for optimal texture; store leftovers covered in refrigerator for up to 3 days.