Butterscotch squares 2
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Butterscotch squares 2
  Butterscotch    Squares  
Last updated 6/12/2012 1:11:42 AM. Recipe ID 39315. Report a problem with this recipe.
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      Title: Butterscotch squares 2
 Categories: None
      Yield: 1 Servings
      1 cn (4-ounce) slivered, blanched
           -almonds (1 cup)
      1 c  All-purpose flour
    1/2 c  Margarine or butter (1
    3/4 c  Plus
      2 tb Confectioners' sugar
      1 pk (8-oz) cream cheese,
      2 c  Heavy or whipping cream
      1 ts Vanilla extract
      2 pk Butterscotch-flavour
           -sugar-free instant pudding
           -and pie filling for 4
           -servings (I think I
           -usually use regular)
      3 c  Milk
  With sharp knife, finely chop 2/3 cup slivered almonds and coarsely
  chop remaining 1/3 cup almonds.  Preheat oven to 350.  In medium
  bowl, with fingers, mix flour, margarine or butter, finely chopped
  almonds and 1/4 cup confectioners' sugar until crumbly.  With
  fingers, press mixture firmly into ungreased 13x9 baking dish.  Bake
  crust 15 to 20 minutes until golden brown.  Cool crust in dish on
  wire rack.
  While crust is cooling, in small bowl with spoon beat cream cheese
  and 1/2 cup confectioners' sugar until light and fluffy.(I usually do
  this with a mixer)
  In small bowl, with mixer at medium speed, beat heavy or whipping
  cream and vanilla extract until stiff peaks form.  With rubber
  spatula or wire whisk, fold 1 cup whipped cream into cream-cheese
  mixture; spread over crust.
  Reserve remaining whipped cream.
  In large bowl, with wire whisk, prepare pudding mixes as labels
  direct, but prepare both packages together and use only 3 cups milk.
  Spread pudding over cream-cheese layer.
  Fold remaining 2 TB confectioners' sugar into reserved whipped cream;
  spread over pudding.  Refrigerate until firm, about 4 hours.
  Meanwhile, in a small sauce pan, over medium heat, cook remaining 1/3
  cup coarsely chopped almonds until golden, stirring frequently; cool.
  (I don't usually do this) Serves 15.
  Another note:  sometimes I just use a regular graham cracker crust.
  And sprinkle a little reserved crust on top.

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Recipe ID 39315 (Apr 03, 2005)

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