Crust:
1 1/2 c. Graham Cracker Crumbs
1/3 c. Brown Sugar
1/3 c. Butter, melted
Combine all of the above and press into bottom of 9-inch springform pan
Filling:
1 package butterscotch pudding (not instant)
1 - 14 oz. can sweetened condensed milk
3/4. cup water
3 - 8 oz. packages cream cheese (room temp)
3 Eggs
1 tsp. vanilla extract
Directions:
Combine milk, wter and pudding mix in medium saucepan and mix well. Cook, stiring frequently, until thickened and bubbly. Beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after ach addition. Add puding mixture and vanilla, beat well. Pour into prepared pan. Bake 375 for 50-55 minutes. Let cool at room temperature, cover and chill. You can put crusted toffee candy bits on top if you wish.
1 1/2 c. Graham Cracker Crumbs
1/3 c. Brown Sugar
1/3 c. Butter, melted
Combine all of the above and press into bottom of 9-inch springform pan
Filling:
1 package butterscotch pudding (not instant)
1 - 14 oz. can sweetened condensed milk
3/4. cup water
3 - 8 oz. packages cream cheese (room temp)
3 Eggs
1 tsp. vanilla extract
Directions:
Combine milk, wter and pudding mix in medium saucepan and mix well. Cook, stiring frequently, until thickened and bubbly. Beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after ach addition. Add puding mixture and vanilla, beat well. Pour into prepared pan. Bake 375 for 50-55 minutes. Let cool at room temperature, cover and chill. You can put crusted toffee candy bits on top if you wish.
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