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“This comes from the fall 2009 issue of Kraft magazine.It is also on their website.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”
READY IN:
4hrs 20mins
SERVES:
16
UNITS:
Metric

Ingredients Nutrition

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.

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