Butterscotch Pudding Torte

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1 package (16 ounces) cream-filled vanilla sandwich cookies, crushed

1/2 cup butter, melted

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 carton (12 ounces) frozen whipped topping, thawed, divided

2-1/2 cups cold 2% milk

2 packages (3.4 ounces each) instant butterscotch pudding mix


1. Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust.

2. In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.

Bon Appetit!

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