Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
Mix together and press into 9x13-inch pan.
Bake 15 minutes at 350\u00b0.
Cool.
Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
Mix well; spread over cooled crust.
Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
Spread on cheese layer.
Add remaining Cool Whip and sprinkle with nuts.
Butter a large tube pan. Sprinkle butterscotch pudding mix and white sugar into tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter on top. Place pan in a cold oven and allow dough to rise overnight.
Remove pan from oven.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until golden brown, 25 to 30 minutes. Invert pan onto a large plate to serve.
Bring the milk and the butterscotch pudding mix to a boil over medium heat. Stir often so it doesn't scorch. Remove from heat and stir in the cake mix.
Pour the cake mix into a greased 9x13 pan. Sprinkle the cake with the butterscotch chips and nuts. Bake at 350 degrees for 35-40 minutes. Let cool completely and cut into pieces to serve.
nd cooled butter, both sugars, pudding mix and both extracts; stir
Mix pudding and eggs.
Add mixture to cake mix and beat with mixer.
Pour into 9 x 12-inch greased and floured cake pan.
Top with butterscotch chips and nuts.
Bake at 350\u00b0 for 35 minutes. This cake freezes well.
In a mixing bowl, beat 1 1/3 c.
milk and vanilla pudding mix on low speed for 2 minutes Pour into graham cracker crust In another bowl, beat 1 1/3 c.
milk and butterscotch pudding mix for 2 minutes Spoon evenly over the vanilla layer Beat chocolate pudding mix and remaining milk for 2 minutes Spread evenly over butterscotch layer Spread with whipped topping Sprinkle with pecans Refrigerate for at least 30 minutes.
Cook pudding as directed on box.
Let cool.
Add cake mix. Mix well.
Pour into greased 9 X 13 pan.
Add butterscotch morsels on top of cake.
Sprinkle with nuts.
Bake at 350 degrees for 35-40 minutes.
br>Whisk the flour, sugar, pudding mix, baking powder, and salt
You'll need 8 martini glasses or similarly shaped dessert dishes.
Prepare the butterscotch pudding, adding brown food coloring if desired. Scoop 1/4 cup pudding into the a martin glass. Chill 10-15 minutes.
When the pudding has set up a bit, make the vanilla pudding. Add yellow food coloring to get a nice yellow \"candy corn\" color.
Gently spoon 1/2 cup pudding over the butterscotch pudding. Chill until ready to serve.
Thaw Cool Whip as directed on package. Top pudding with Cool Whip and candy corn. Serve.
Heat oven to 350\u00b0 while mixing and cooking pudding as directed on package.
Remove pudding from heat and add dry cake mix.
The mixture will be very thick, but this is normal.
Mix thoroughly and pour into greased and floured pan.
Sprinkle with nuts and morsels.
Bake for 30 to 35 minutes.
Let cool and enjoy.
Mix butterscotch pudding and 2 cups milk at high speed until well blended.
Stir in whipped topping.
Dipping cookies in milk, line bottom of 9 x 13-inch pan; put 1/2 pudding mixture over cookies.
Make another layer of cookies, then the rest of pudding mixture.
Crumble some cookies and sprinkle on top.
Refrigerate until cold.
n large bowl.
Combine butterscotch pudding, milk and evaporated milk in
Prepare instant butterscotch pudding as directed on box.
Add dry yellow cake mix and mix.
Sprinkle butterscotch morsels and chopped pecans on top.
Bake at 350\u00b0 for 30 minutes.
1.) whisk chocolate pudding powder (dry) with 2/3 cup non-fat whipping powder and 1 1/4 cup water.
2.) spread over crust.
3.) whisk butterscotch pudding powder with 2/3 cup non-fat whipping powder and 1 1/4 cup water - in same bowl as chocolate.
4.) spread over chocolate.
5.) put in fridge to set.
6.) 1/2 cup cool whip over top.
7.) sprinkle pecans and mini chocolate chips.
Prepare pudding according to package directions and allow to cool .
Stir cake mix into pudding and mix well. Batter will be thick.
Spread batter into greased and floured 9x13x2 baking dish.
Sprinkle nuts and butterscotch morsel evenly on top of the batter.
Bake in 350 degree oven for 45-60 minutes or until tooth pick inserted in center comes out clean.
Can be served with cool whip or ice cream but is great all by itself.
Preheat oven to 350 degrees F (175 degrees C). Grease one 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
Combine the cake mix, eggs, and butterscotch pudding. Spread the batter into the prepared pan and sprinkle with the butterscotch chips, white sugar, and slivered almonds.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Enjoy!
tick spray. Mix brown sugar, pudding mix, white sugar and cinnamon
In mixer blend flour, stick butter and 1/2 cup chopped nuts. Spread in bottom of 9 x 13-inch pan and bake at 350\u00b0 for 20 minutes.
Let cool.
In mixer beat together 8 ounces cream cheese, 1 cup sugar and 1/2 large Cool Whip.
Spread over crust.
Mix together 1 package chocolate pudding, 1 package butterscotch pudding and 2 1/2 cups milk.
Spread over last layer.
Top with rest of Cool Whip and some nuts.
Combine.
Mix eggs and pudding mix well.
Beat 2 minutes. Spread in a greased and floured pan.
Sprinkle with chips and nuts.
Bake at 350\u00b0 for 30 to 40 minutes.
Use a 9 x 13-inch pan.
ix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil