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Crust:
1 cup water
1 stick butter or margarine
1 cup flour
1 tbsp. sugar
4 eggs
Butterscotch cream filling:
1 8-oz. pkg. cream cheese, softened
2 or 3 cups butterscotch pudding (recipe below)
1 8-oz. tub of whipped topping
butterscotch or caramel syrup for drizzling
Butterscotch pudding:
3/4 cup brown sugar
3-4 tbsp. cornstarch
1/4 tsp. salt
2 cups milk
3 slightly beaten egg yolks
3 tbsp. butter
1 tsp. vanilla
Crust:
Combine water & butter; bring to boiling. Remove from heat and add flour & sugar; mix well with spoon - dough will pull away from the sides of the pan. Beat in eggs one at a time, until well incorporated. Spread mixture in 9x13" pan and bake in preheated 400° oven for 25 minutes, or until golden. Press out any large bubbles in crust and allow to cool.
Filling:
Beat cream cheese until smooth. Add pudding & blend until smooth. Spread on cooled crust and cover with whipped topping. Drizzle with caramel syrup & refrigerate until thoroughly chilled - at least three hours.
Pudding:
Combine sugar, cornstarch & salt in a saucepan; gradually add milk. Cook & stir over medium heat 'til mixture boils & thickens. Cook 2 minutes longer, then remove from heat.
Stir small amount of hot mixture into egg yolks; return to hot mixture & cook 2 minutes, stirring constantly. Remove from heat and add butter & vanilla; cool to room temperature & proceed with recipe.
(note: 2 boxes of instant pudding works fine for this dessert too, and you can make it other flavors like chocolate, by switching the pudding & syrup flavors.)
1 cup water
1 stick butter or margarine
1 cup flour
1 tbsp. sugar
4 eggs
Butterscotch cream filling:
1 8-oz. pkg. cream cheese, softened
2 or 3 cups butterscotch pudding (recipe below)
1 8-oz. tub of whipped topping
butterscotch or caramel syrup for drizzling
Butterscotch pudding:
3/4 cup brown sugar
3-4 tbsp. cornstarch
1/4 tsp. salt
2 cups milk
3 slightly beaten egg yolks
3 tbsp. butter
1 tsp. vanilla
Crust:
Combine water & butter; bring to boiling. Remove from heat and add flour & sugar; mix well with spoon - dough will pull away from the sides of the pan. Beat in eggs one at a time, until well incorporated. Spread mixture in 9x13" pan and bake in preheated 400° oven for 25 minutes, or until golden. Press out any large bubbles in crust and allow to cool.
Filling:
Beat cream cheese until smooth. Add pudding & blend until smooth. Spread on cooled crust and cover with whipped topping. Drizzle with caramel syrup & refrigerate until thoroughly chilled - at least three hours.
Pudding:
Combine sugar, cornstarch & salt in a saucepan; gradually add milk. Cook & stir over medium heat 'til mixture boils & thickens. Cook 2 minutes longer, then remove from heat.
Stir small amount of hot mixture into egg yolks; return to hot mixture & cook 2 minutes, stirring constantly. Remove from heat and add butter & vanilla; cool to room temperature & proceed with recipe.
(note: 2 boxes of instant pudding works fine for this dessert too, and you can make it other flavors like chocolate, by switching the pudding & syrup flavors.)
