Butterscotch Ice Box Cake
By Ed Mayfield manofpans
This recipe came from my step-mother, who got it from a friend, who inherited from her mother. This is one you cannot stop eating. Can also make it with chocolate pudding, if that's your preference.
container cool whip
butterscotch jello pudding
vanilla jello pudding
1Mix together the flour, chopped nuts and butter. Press mixture into a 9X13 pyrex dish. Bake for 20 minutes at 350 degrees. Cool for 15 minutes. Refrigerate for 15 minutes.
2Mix togethet the sugar, cream cheese and 1 cup of the cool whip. Pour over the above crust and spread evenly.
3Beat, with a mixer, the two puddings and milk until thick, then pour over the cream cheese mixture.
4Spread the remaining cool whip over the top. Refrigerate for at least 30 minutes before serving.