People were practically fighting over it; it was that good



2 packs instant butterscotch pudding mix (3.4 oz each)

1 pack cream-filled vanilla sandwich cookies, crushed (16 oz)

1/2 cup melted butter

8 ounces softened cream cheese

1 cup powdered sugar

2 cups cold 2% milk

12 ounces thawed frozen whipped topping


Reserve 1 cup of crushed sandwich cookies. Combine the remainder with melted butter, pressing firmly into a 9x13-inch baking dish to create a lush crust.

Whisk together softened cream cheese and powdered sugar until velvety, then fold in 1.5 cups of whipped topping. Gently layer over the cookie crust.

In a fresh bowl, whisk the cold milk and instant butterscotch pudding mixes until seamlessly blended. Allow a few minutes to thicken.

Elegantly pour the lush butterscotch pudding atop the whipped topping layer in your baking dish.

Gracefully dollop the remaining whipped topping over the pudding layer.

Garnish with your reserved crushed cookie crumbs. Refrigerate for a minimum of 3 hours (or overnight) to ensure the layers beautifully set.


Indulge in a slice of the luscious Butterscotch Pudding Torte!

So, bookmark this recipe, invite your cherished ones, and dive into a dessert that is bound to leave a perpetual imprint. The Butterscotch Pudding Torte is not just a dessert; it's a sweet, memorable conclusion to your meals and a beautiful creator of enduring memories.