Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Butterscotch Torte

KristyKristy Weight
Rate this
Save this recipe 1


  • 1 1/4 cups butter
  • 1 1/2 cups flour
  • 1/2 cup pecans (chopped very fine)
  • 8 oz. cream cheese
  • Large container whipped topping
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 2 small instant butterscotch pudding
  • 3 cups milk
Save a shopping List


Crust Preparation

Mix together crust ingredients with pastry blender until mixture has the texture of corn meal. Press mixture into a 9 x 13 pan and bake at 350° until lightly brown. Cool.

Filling Preparation

  • 1

    Cream the cream cheese and mix in 1/2 of the whipped topping, powdered sugar and vanilla. Set aside.

  • 2

    Mix together pudding mix with milk with a wire whip until it starts to thicken. Set aside.

  • 3

    When pudding has thickened, layer the following on top of the cooled crust: cream cheese mixture, pudding, remainder of the whipped topping, then top with chopped pecans.

  • 4

    Refrigerate until time to serve.

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.