No Bake Butterscotch Delight Dessert Recipes

BUTTERSCOTCH DELIGHT

Steps:

• In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter.
• Press the mixture into an 8x8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
• In a large mixing bowl place the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer, combine until light and fluffy and no lumps remain. Set aside.
• In a chilled medium mixing bowl place the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.
• Gently add the whipped cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of graham cracker crust.
• Set the other half of the mixture aside.
• Place the 8x8 dish in the refrigerator while preparing the next step.
• In the bowl with the remaining half of the cream cheese/whipping cream mixture, add the dry butterscotch pudding mix, chopped butterscotch chips, and heavy cream. Gently fold together until combined and solid in color.
• Spoon the mixture on top of layer two in the 8x8 dish and spread evenly. This layer will be quite thick.
• Spread the Cool Whip on top of the 8x8 dish as the last layer.
• Garnish with remaining ¼ cup chopped butterscotch chips and drizzle with butterscotch sauce.
• Chill at least one hour before serving. Ideally, chill for 2 hours.

BUTTERSCOTCH DELIGHT

Steps:

• In a bowl, cut butter into flour; stir in the finely chopped walnuts. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. , In another bowl, beat milk and pudding mix for 2 minutes or until thickened. Spread over cream cheese layer. Spread with the remaining whipped topping; sprinkle with coarsely chopped walnuts. Chill until set.

BUTTERSCOTCH NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

BUTTERSCOTCH PECAN DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.