 |
Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 16 |
|
This comes from the fall 2009 issue of Kraft magazine. I just tried a piece and had to add it to Recipezaar. I went by the recipe exactly and it is delicious. Any flavour pudding would work well in this recipe. Cooking time is refrigeration time. Ingredients:
1 1/2 cups graham cracker crumbs or 1 1/2 cups vanilla, crumbs |
1/3 cup butter, melted |
1 (250 g) package cream cheese, softened |
1/4 cup sugar |
3 1/4 cups cold milk, divided |
3 cups thawed cool whip topping, divided |
1 (4 ounce) package instant vanilla pudding |
1 (4 ounce) package butterscotch pudding mix |
1/3 cup caramel ice cream topping |
Directions:
1. Mix graham crumbs and butter;
2. Press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
3. Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended.
4. Gently stir in 1 cup Cool Whip; spread onto crust.
5. Prepare each pudding mix with 1 1/2 cups milk in separate bowls, beating with whisk or hand mixer for 2 minute
6. Layer vanilla and butterscotch puddings over cream cheese filling.
7. Top with remaining Cool Whip.
8. Refrigerate 4 hours.
9. Drizzle with caramel topping just before serving.
|
|