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Butterscotch Squares

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“Pure heaven on a fork! Please note that chilling time is included in the cooking time.”
5hrs 30mins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
  3. With the fingers, press the mixture firmly into an ungreased 9" x 13" baking dish.
  4. Bake the crust 15 to 20 minutes until golden brown.
  5. Cool the crust in the dish on a wire rack.
  6. While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
  7. In a medium bowl (you can use the same one as you used for mixing the crust), beat the cream cheese and 1/2 cup icing sugar until light and fluffy.
  8. With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
  9. Reserve the remaining whipped cream for the topping.
  10. In a large bowl, with a wire whisk, prepare the pudding mixes as the label directs, but prepare both packages together and use only 3 cups milk.
  11. Spread the pudding over the cream cheese layer.
  12. Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
  13. Refrigerate until firm, about 4 hours.

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