Thursday, August 12, 2010

Butterscotch Yum Yum

The title itself sounds delicious, does it not? Jenny kindly passed on this recipe to me (in keeping with the "cook" part of my blog). She says, "A lady made this for our family when my husband's grandfather passed away last month, and I knew I had to have the recipe. It's sooooo yummy and so easy!" Readers, you have NO idea.

For the crust:
1 ½ sticks butter
1 ½ cups flour
1 cup chopped pecans

Blend together and pat into 9x9 baking dish (0r 9-inch diameter pie pan). Bake at 350 degrees for 30 minutes or until golden brown. (Mine took about 35 minutes). Cool.

For the filling:
1 cup sugar
8 oz cream cheese
8 oz Cool Whip
1 pkg Butterscotch instant pudding (I used three of the pre-made pudding cups b/c I'm just that lazy)
1/2 cup chopped pecans

Cream together the sugar and cream cheese in a mixing bowl. Next fold in almost all of the Cool Whip (you'll need some extra for later). Spread mixture on crust. Prepare instant pudding and spread on top of cream cheese mixture. Top with Cool Whip and chopped pecans. Refrigerate.

Okay... photo presentation skills not the greatest here, but this is how mine turned out.

Eat. Enjoy. Have a big glass of milk with it. So sweet. So thick and creamy with a bit of a crunch from the crust and pecans. You have to make this NOW.

Thanks again to Jenny for sharing this recipe! And for agreeing to be a part of my blog this week! I hope Jenny has been as inspiring to you as she is to me! Don't forget to visit Jenny's blog (including this post for a Barbecue Beef and Potato Turnovers recipe) and gallery. Now get to scrapping, while eating your Butterscotch Yum Yum, of course!

P.S. Now that we've been through one full week of
Getting Scrappy With..., is there anything else you'd like to see from this feature? Any other questions you have for the scrapbookers? Let me know in the comments!

1 comment:

  1. Thank you for inviting me along for this feature on your blog! I appreciate it and am so honored. Glad you liked the recipe! :)