Do you love browsing old church cookbooks as much as I do? Honestly, one of my favorite recipes come from sweet Edna and Edith’s collections .
Those ladies know how to cook and they understand the definition of comfort food that feeds a crowd. It’s always fun to try and decipher some of the instructions and old ingredients. Yes, I had to google Oleo in the past just to make sure I knew what they meant?
Often, melding of flavors bring about such wonderful memories and one bite of this torte reminded me of childhood church potlucks. My sister in law brought this to a recent family gathering and I was so excited. The layers of flavors make this the perfect, light dessert. It’s one of those recipes which is easy to double. Just use a large, restaurant size pan, plus it’s wonderful to make well in advance to ease last minute prep. I’m always looking to build my repertoire of No Bake desserts and this is another delicious winner.
Recipe: Easy Butterscotch Torte
Summary: The layers of flavors make this light, no bake Butterscotch Torte one of our favorite desserts.
- 1 stick melted butter
- 1 c. flour
- 1 c. chopped pecans
- 8 oz. cream cheese
- 1 c. powdered sugar
- 1 c. whipped cream
- 2 pkgs. instant pudding. (you can use any flavor, but I usually do butterscotch)
- 3 c. cold milk
- 1 cup whipped cream – more or less. Enough to cover top layer.
- Preheat oven to 350 degrees.
- Mix melted butter, flour and chopped pecans together to make crust mixture. Spread and press into a 9×13 pan.
- Bake for 15 min.
- Let cool.
- Cream together the cream cheese, powdered sugar and one cup whipped cream.
- Spread over cooled crust.
- Mix instant pudding and milk until thick and then spread on cream cheese mixture.
- Top with remaining whipped cream and refrigerate
Preparation time: 10 minute(s)
Number of servings (yield): 8