Recipe by JTEXAS
"This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot)."
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1 1/4 cups
confectioners' sugar, divided
1 1/8 cups
1 (8 ounce) package
1 (8 ounce) container
frozen whipped topping, thawed
2 (3.4 ounce) packages
instant butterscotch pudding mix
This is a great recipe! Instead of browning the crust, simply crush a bag of Pecan Sandies cookies and mix with a cup of melted butter to form a "crust". My mom always makes this with chocolate pudding for holidays, and there is never any left!
Too sweet for my family
I normally follow recipes fairly closely, but since I only had 15 minutes before people came over for a potluck, I followed the Pecan Sandies suggestion, and used 1/4 cup of white sugar (based on the not enough sugar comment) instead of the confectioner's sugar, and chocolate pudding. I placed these in short, clear cups, and they were beautiful. Lots of praise when they came out, and more after the first bite. THANKS!!!
I make the filling with reduced-fat cream cheese, "light" whipped topping, sugar-free CHEESECAKE instant pudding and fat free evaporated milk. If I have it on hand, I'll spread another layer of light cherry pie filling over the top. I almost always have at least one person ask me for the recipe.
This cake has been made in our family for years. Instead of using butterscotch I use one box of instant vanilla pudding and one instant box of chocolate along with the same amount of milk.. YUM!
When I have made this dessert I have only used melted butter, flour & the pecan pieces for the crust and have always used 2 different kinds of pudding. The best combination was *french vanilla & butter pecan*- but I can no longer find butter pecan pudding in an instant. Very delicious with slices of strawberries or bananas on top along with sprinkles of the pecans. So fam. favorite now is vanilla with banana cream.
I have made the crust in a 9x13 pan before but like to double the ingredients to get a fuller crust.
This timeless recipe has been around such a long time (I’ve been making this since the early ‘70s!) not just because it’s easy and versatile, but because it’s awesome good. It also serves an army! I like playing with this, varying the flavors of pudding (try vanilla and add a layer of bananas or strawberries), crusts (graham cracker and Oreo crusts are easy and work well) and garnishes (crushed Heath bars with the chocolate version are dangerously delicious). Another thing that’s great about this is that it’s dependable because it turns out great every time, therefore, if you have a dessert to bring to a gathering or need one to give away, you can turn to this one confidently as I’ve done on this occasion. I’ve never know anyone who could resist this dessert. (Note: if making this version, use butter, not margarine, for best flavor)
The only thing I would do to this recipe is double the pecan crust & double the cream cheese mixture. There didn't seem to be enough. Otherwise this was excellent!! My family loved it. Thank you
* Percent Daily Values are based on a 2,000 calorie diet.
Four Layer Delight
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 186
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