Butterscotch Delight
Layered and chilled dessert with browned butter butterscotch pudding.
Equipment
- (1) 9 x 13-inch baking dish
Ingredients
Crust
- 1 cup pecans, chopped
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 8 tablespoons butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar (also known as confectioners' or icing sugar)
- 2 teaspoons vanilla extract
- 1 cup whipped topping from 16-ounce container (Cool Whip used)
Butterscotch Layer
- 6 tablespoons butter
- 2 tablespoons corn starch
- 1 ½ cups whole milk
- ½ cup whipping cream
- 3 large egg yolks, lightly beaten
- 1 cup dark brown sugar (packed)
- 1 pinch salt
- 1 teaspoon vanilla extract
Top Layer
- 16 ounces whipped topping
- ¼ cup chopped pecans
Instructions
Crust
- Preheat the oven to 350°F.
- Add the pecans, flour, sugar, and melted butter to a mixing bowl and stir to combine.
- Press into the bottom of the baking dish. Bake for 8 minutes or until lightly browned. Cool completely.
Cream Cheese Layer
- Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup of whipped topping. Smooth this layer over the cooled crust. Store in the refrigerator.
Butterscotch Layer
- Cut the butter into pieces and melt in a heavy-duty stainless or light-colored saucepan. Cook on medium heat, stirring the whole time. It can take a few minutes for the butter to brown. It will foam and rise, so stir it down so you can see if the milk solids are browning. Remove from the heat when the butter is lightly browned to prevent burning. Let cool while you prepare the other ingredients.
- Mix the cornstarch and 2 tablespoons of the milk in a large pourable bowl. Whisk until smooth. Add the rest of the milk, cream, and yolks. Whisk until blended. Add the sugar and salt. Whisk well.
- Pour the entire liquid mixture into the saucepan with the butter. Whisk constantly and cook on medium until it boils and thickens. Remove from the heat and whisk in the vanilla. Add plastic wrap to the top of the pudding to prevent it from drying out. Cool completely, and then add it on top of the cream cheese layer.
Top Layer
- Add the remaining whipped topping to the pudding layer. Sprinkle the top with chopped pecans.
Notes
Shortcut Preparations
To make this dessert easy and quick to assemble, consider making the crust and pudding the day before. Assemble the layers the next day.Nutrition
Calories: 444kcalCarbohydrates: 47gProtein: 7gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 79mgSodium: 232mgPotassium: 195mgFiber: 1gSugar: 35gVitamin A: 567IUVitamin C: 0.1mgCalcium: 138mgIron: 1mg
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