Butterscotch Supreme

My mother makes an incredible dessert around the holidays. She made two or three of them for us, and make me one to take to the RTA Christmas Party. She is pleased to make this dessert because it is something that we actually eat. When we have cakes and pies as desserts, we usually only eat up to a little more than half...and the rest gets thrown out.

There is an incredible number of variations...it just depends on what pudding you like. My favorites, in order, are Peanut Butter, Pistachio and Butterscotch.

Butterscotch Supreme

Layer 1:
1 ¹/₂ cup Flour
1 ¹/₂ sticks Margarine

Layer 2:
1 large package Cream Cheese
2 cups Cool Whip
1 cup Powdered Sugar

Layer 3:
3 packages Instant Pudding
4 cups Milk

Layer 4:
1 large tub Cool Whip

• Beat flour and margarine together into a dough and press into, and up the sides of, an 8x12 pan. Bake 20 minutes at 325°F. Let cool. Prepackaged pie crusts work really well, too!
  
• Mix cream cheese, powdered sugar and Cool Whip together into a thick cream and pour into cooled crust. Allow to set up a bit in the refrigerator, about 30 minutes to an hour.
• Mix pudding with milk (generally according to package instructions) and pour over cream cheese layer.
• Cover with Cool Whip. Coordinating toppings optional.
• Consume with fervor.

Peanut Butter Option:
1 small/medium jar Peanut Butter
Powdered Sugar

• Combine peanut butter and powdered sugar together into a crumbly mixture.
• Spread crumbly mixture on top of each and every layer.
• Use plain, instant vanilla pudding in layer 3.

This recipe is divine with just about every flavor of pudding, and even seems to work well with sugar free puddings. I don't know about that because I can't eat artificial sweeteners.

I hope you enjoy it as much as we do!