IT'S A KEEPER BUTTERSCOTCH DELIGHT RECIPE

KEEPER RECIPES


Hello friends,
You know when you some times make a recipe and it turned out okay.
It was worth fixing, you enjoyed trying some thing a little different
but you wouldn't make it again...I have done this many times.

I have a file I simply call "Keepers" for recipes I have
tweeked to meet our particular tastes.
To me that's half the fun of cooking,
taking a recipe and making it your own.
Since these dag gone men insist on eating every day,
why not make it a little fun.
At least, less of a chore for whoever
does the largest share of cooking in your home.

Today am sharing with you a NEW recipe.
We recently tasted this for the first time
at Thanksgiving, and it is delicious.

This dessert is very versatile, not too filling or rich.
It can be served with a hot cup of coffee,
or a cold glass of milk, ate as a dessert or as
a late night snack.
The version we scarfed, mmm, I mean tasted, was
made with regular graham cracker crumbs.

This is definitely a 'keeper'


BUTTERSCOTCH DELIGHT RECIPE

crust:
1 1/2 cups crumbs
May use:
gingersnap crumbs, any flavor cookie crumbs, or
regular or cinnamon graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter

filling:
1 package (8 oz) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 container (8 oz) Cool Whip whipped topping, thawed
2 packages (4 serving size) instant butterscotch pudding
3 1/2 cups cold milk

PREPARATION:

Combine crumbs, 1/4 cup sugar, and melted butter.
Press into bottom of a 13x9 inch pan.
Bake at 375° for 8 minutes; cool.

Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth.
Fold in half of the whipped topping.
Spread over crust.
Prepare pudding as directed on package, but use 3 1/2 cups of milk.
Pour pudding over cream cheese layer.
Chill for several hours.
Spread remaining whipped topping over the pudding layer.





"Some people complain that God put thorns on Roses,
while others praise him for putting Roses on thorns..."
~KyCook

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