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Let's see how many recipes we can come up with using Butterscotch Pudding Mix?

Last post Jan 07, 2006 3:33 PM by TeriTeaches2_OH . 31 replies.


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  • Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    Ill start

    BUTTERSCOTCH COOKIES
    3/4 c. butter or margarine (1-1/2 sticks)
    1/2 c. sugar
    1 pkg. regular butterscotch pudding mix
    1 tsp. vanilla
    2 c. quick cooking rolled oats
    1/2 c. pecans, chopped

    Cream butter and sugar, add pudding mix and vanilla and blend well. Mix in oats and nuts by hand. Batter will be firm. Roll into balls, using a rounded measuring teaspoon of dough for each. Place 3" apart on an ungreased cookie sheet and flatten slightly with a fork. Bake in a 350 degree oven for 12 to 15 minutes. Cool slightly on cookie sheet, then remove with wide spatula to cooling racks.

    Makes 4 1/2 dozen cookies
    False
  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    Four Layer Dessert
    Bottom Layer:
    1 stick butter, melted
    1 cup self rising flour
    False
  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    Sticky Butterscotch Pecan Rolls

    Serves about 8

    1 1-pound loaf frozen bread dough
    1/2 cup coarsely cut pecans
    1/2 cup butter (1 stick)
    2/3 cup brown sugar, firmly packed
    1 3 3/4-ounce package instant butterscotch pudding mix

    Thaw the bread dough in a plastic bag in the refrigerator overnight and keep refrigerated until about 3 hours before baking. Sprinkle about half of the pecans in the bottom of a 9- or 10-inch Bundt pan or tube pan without a removable bottom. Melt and cool the butter. Cut the bread dough into 4 strips; cut each strip into 8 pieces. Roll each piece in melted butter, brown sugar, and then in the pudding mix and place in the pan. Place the remaining pecans in the pan. If any of the butter, brown sugar or pudding mix is left, sprinkle it over the rolls. Let stand in a warm place for 2 1/2 hours or until doubled.

    Bake in a 350 F. oven for about 30 minutes. Invert the pan onto a plate and let stand for about 5 minutes so the butter will drip down. Serve warm and let guests pull off rolls.

    False
  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    oops hit the wrong button as I was saying:
    Four Layer Dessert
    Bottom Layer:
    1 stick butter, melted
    1 cup self rising flour*
    1 cup finely chopped pecans
    Combine all ingredients. press into 9 x 13. Bake 350 degrees for 20 min. Cool completely.

    2nd layer
    8 oz cream cheese, softened
    8 oz cool whipped thawed
    1 cup confectioners sugar

    Combine ingredients & spread very thin layer on top of cooled crust. Save remainder for 4th layer.

    2 sm boxes instant butterscotch pudding
    3 cups milk

    Beat until thick. Spread on top of 2nd layer. Put into refrigerator to cool completely. Carefully spread remainder of layer 2 on top of pudding layer. (This is kinda tough to do neatly but we like it better this way). Sprinkle with additional pecans( if desired)

    * Can substitute self rising flour with 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda with enough all-purpose flour to equal 1 cup
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  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    Pumpkin Trifle

    2 to 3 cups leftover crumbled unfrosted spice cake, muffins, or gingerbread (I used the spice cake)
    1 can pumpkin (1 3/4 cups)
    1 tsp cinnamon (I increased to 1 1/2 tsp)
    1/4 tsp nutmeg
    1/4 tsp ginger
    1/4 tsp allspice (I omitted)
    2 1/2 cups cold milk
    4 pkgs (3.4 oz each) instant butterscotch pudding mix
    2 cups whipping cream (I used Kool Whip)
    maraschino cherries (for garnish)(I did not use..beautiful without)

    Set aside 1/4 cup of crumbs for top. Divide remaining crumbs into four portions. Sprinkle one portion into bottom of trifle bowl or 3 quart serving bowl. In a large mixing bowl, combine pumpkin, spices, milk, and pudding mixes; mix until smooth. Spoon half into serving bowl. sprinkle with a second portion of crumbs. Whip cream until stiff; spoon half into bowl. Sprinkle with a third portion of crumbs. Top with the remaining pumpkin mixture, the last portion of crumbs and remaining whipped cream. Sprinkle the reserved crumbs on top, around edge of bowl. Place cherries in center. Cover and chill at least 2 hours before serving. Makes 12-15 servings

    I have made this using left over bran muffins too.
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  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    BUMP
    False
  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    PUMPKIN CLOUD PIE

    A JOANNA LUND Healthy Exchanges Recipe

    1 (8-ounce) package Philadelphia fat-free cream cheese
    3/4 cup Cool Whip Free
    1 teaspoon coconut extract
    2 cups (one 15-ounce can) pumpkin
    1 (4-serving) package JELL-O sugar-free instant butterscotch pudding mix
    2/3 cup Carnation Nonfat Dry Milk Powder
    3/4 cup water
    1 teaspoon pumpkin pie spice
    1 (6-ounce) Keebler graham cracker piecrust
    2 tablespoons flaked coconut
    2 tablespoons (1/2 ounce) chopped pecans

    In a medium bowl, stir cream cheese with a spoon until soft. Add 1/2 cup Cool Whip Free and coconut extract. Mix gently to combine. Set aside. In a large bowl, combine pumpkin, dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in pumpkin pie spice and remaining 1/4 cup Cool Whip Free. Spread half of mixture into piecrust. Evenly spread cream cheese mixture over pumpkin layer, and spread remaining pumpkin mixture over cream cheese mixture. Sprinkle coconut and pecans evenly over top. Refrigerate for at least 2 hours. Cut into 8 servings.

    Each serving equals:

    HE: 1/2 Bread, 1/2 Vegetable, 1/2 Protein, 1/4 Skim Milk, 1/4 Fat, 3/4 Slider, 17 Optional Calories
    -------------------------------------
    216 Calories, 8 gm Fat, 8 gm Protein, 28 gm Carbohydrate, 312 mg. Sodium, 86 mg Calcium, 2 gm Fiber
    -------------------------------------
    DIABETIC: 2 Starch/Carbohydrate, 1 Fat
    False
  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    Christmas Morning Rolls

    1 bag (24)frozen dinner rolls
    1 (3-3/4 oz.) box butterscotch pudding (NOT INSTANT)
    1/2 cup margarine
    3/4 cup brown sugar
    3/4 tsp. cinnamon
    1/2 cup chopped pecans (optional)

    Arrange frozen rolls in greased bundt pan. Sprinkle dry pudding over the rolls. Cook margarine and the rest of the ingredients over low heat until the mixture bubbles. Pour over the rolls and cover with foil. Let stand on counter overnight. In the morning, pop it in the oven at 350 degrees for about 30 minutes. Let it stand for about 5 minutes, and then invert. Pull apart to eat.

    These are sooo good. I usually can only get 18 rolls in a bundt pan.
    False
  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    BUTTERSCOTCH BAGEL PUDDING

    1 large cinnamon raisin bagel (4.3 ounces) (I used Sueanns')
    butter-flavored spray
    2 cups diced apples (7.5 ounces)
    1/4 cup Grape Nuts cereal
    1/2 teaspoon black walnut extract
    2 cups skim milk
    1/2 cup egg substitute
    1 teaspoon vanilla
    1/2 teaspoon cinnamon
    1 package (4-serving size) Sugar-Free, Fat-Free, Instant
    Butterscotch Pudding and Pie Filling

    Cut the bagel into 1/2 inch cubes. Spray them lightly with the butter
    spray. Place on a cookie sheet and bake for 10 minutes in a 350/ preheated
    oven. Place the cubes in a 1 and 1/2 quart square baking dish. Add the
    apples, Grape Nuts and nuts. Toss lightly. In a large mixing bowl combine
    the milk, egg substitute and vanilla. Beat with a wire whisk until well
    blended. Add the pudding mix and cinnamon. Whisk until well blended. Pour
    over the bagel mixture. Bake in the preheated oven for 30 minutes. Serve
    warm or chilled. Top with fat-free whipped topping or sugar-free maple
    syrup. 1/8 without topping equals 135 calories. (approximately 6 calories
    in fat-depending on nuts you use)
    False
    In loving memory of Suzy
  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    Pumpkin Mousse

    1-1/4 cups cold milk
    1 cup canned solid pack pumpkin
    1 teaspoon grated orange rind, optional
    1/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon ginger
    1 (4 serving size) package Jello vanilla or butterscotch instant pudding mix
    1 cup Cool Whip, thawed
    1/4 cup chopped pecans, optional

    Combine cold milk, pumpkin, orange rind and spices in bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1-2 minutes. Fold in whipped topping and nuts. Spoon into individual dessert glasses. Chill. Garnish with additional whipped topping and nuts, if desired.

    False
    In loving memory of Suzy
  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?

    MONKEY BREAD WITH PUDDING MIX

    1 stick (1/2 cup) butter
    1 cup brown sugar
    1/2 cup chopped pecans
    2 tablespoons light corn syrup
    1/8 teaspoon salt
    1/2 teaspoon vanilla
    1 small package regular (not instant) vanilla or butterscotch pudding mix
    2 tubes Pillsbury French bread refrigerated dough

    Preheat oven to 350 degrees F. Melt the butter in a saucepan; add
    and mix in the rest of ingredients (except dough) while the mixture
    is still on the burner. (Mixing the ingredients together while
    heating them is very important. If you don't let the mixture get
    hot enough, the finished texture will be grainy.) Let the mixture
    cool. Cut the dough with kitchen scissors into golf ball-sized
    pieces. Toss the dough balls in the gooey stuff and turn the whole
    mess into an ungreased bundt pan. Bake at 350 degrees F for 25-30
    minutes. Invert onto a serving plate and let it sit upside down
    for a few minutes before serving.
    False
    In loving memory of Suzy
  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    Interesting.

    YBNormal
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  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    I have a "Quick Praline" recipe at home. Wish I could remember it....
    False
  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    this is great!
    my dh loves butterscotch, have to copy these.
    simone
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  • RE: Let's see how many recipes we can come up with using Butterscotch Pudding Mix?
    Keller's Happy Holiday Treats

    1/2 cup Keller's Butter, softened ( use whatever butter you like :)
    1 package (4 serving size) butterscotch pudding mix
    1/2 cup brown sugar
    1 large egg
    1-1/2 cups flour
    1/2 teaspoon baking soda
    1-1/2 teaspoons cinnamon
    1/2 teaspoon ginger

    Cream butter with pudding mix and sugar. Add egg; blend well. Add remaining ingredients; blend. Chill dough until firm. Roll to 1/8-inch on floured board. Cut with favorite cookie cutters. Bake at 350º on buttered or parchment-lined baking sheets for about 10 minutes. Cookies may be decorated before baking with raisins and baking candies, or after baking with frosting.

    Makes 2-1/2 dozen 3-inch cookies
    False