Butterscotch Ice Box Cake

Ed Mayfield Recipe

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.


Recipe Rating:
 1 Rating
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Refrigerate/Freeze

Ingredients

1 c
plain flour
1 c
chopped pecans
1 stick
butter
1 c
powdered sugar
8 oz
cream cheese
8 oz
container cool whip
1 pkg
butterscotch jello pudding
1 pkg
vanilla jello pudding
3 c
milk

Directions Step-By-Step

1
Mix 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.
2
Mix togethet the sugar, cream cheese and 1 cup of the cool whip. Pour over the above crust and spread evenly.
3
Beat, with a mixer, the two puddings and milk until thick, then pour over the cream cheese mixture.
4
Spread the remaining cool whip over the top. Refrigerate for at least 30 minutes before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy