So, school has started back, with even more chaos and exhaustion than usual. And… well… I’m exhausted.
Is it too early to be admitting that? Surely it’s too early for that to be starting…
Whether or not I should be this tired yet, it’s not going to change the fact that I’ve felt like a zombie for the last couple of weeks. Doing something to add even more unknowns to me life just hasn’t sounded appealing. It’s not appetizing we’ll say. This is a food blog, after all. And so, zapped of the gumption to go time traveling I decided, instead, to seek out comfort food. Perhaps, in its own way, it’s just as much connected to history as browsing through an old cookbook for food trends of the past, but it certainly feels safer. And with as stressful as the past bit has been, I could use a bit of safety.
And what better comfort food than something sweet, especially if its one that tends to find itself at just about every potluck-y sort of function my mom ends up cooking for. Like her broccoli casserole, she has been roped into bringing Butterscotch Heaven to practically every family-get-together or church homecoming I can remember, and while she may be tiring a bit of the dessert by now (which, after 30-odd years it’s understandable) for me, it’s the familiar and welcome flavor that I’m sorely in need of right now.
And so that’s what I’m showing you this week.
I seem to have gotten bit by the youtube bug, so I’ve got another video for you today, but as always, the printable version is down below.
It always feels a little strange to put these sections on a recipe that I’m familiar with, since these posts are less review and more “hey, look at this tasty thing. I like it, you might also?”
Despite that, I’ll give you a quick rundown on this recipe.
To start with, I’ve ran into these sort of recipes with oodles of different variations, but this version uses a pecan shortbread crust, more akin to a slightly crumbly Pecan Sandy, versus a crunchier shortbread. There’s no sugar added to the crust, so the slightly salty flavor of the self-rising flour and margarine still comes through. It may seem odd, but that’s always been one of my favorite parts of this recipe, since it seems to balance out the sweetness of the other three layers pretty well. Additionally, the chopped pecans (which I tend to leave in slightly larger pieces) add a nice difference in texture.
This recipe also, as you can tell by the name, uses butterscotch for the pudding layer. Most of the layered pudding desserts I’ve seen online opt for chocolate, but I really love the warm flavor that the butterscotch adds to this. It just goes really well with the cream cheese mixture, in my opinion.
Overall, it’s a pretty easy recipe; one that’s nice and cool and creamy, and perfect for late summer/early autumn.
1 1/2 c. self-rising flour
1 1/2 sticks margarine, melted
1 c. chopped pecans
1 c. confectioner’s sugar
1 (8 oz.) pkg. cream cheese
1 (16 oz.) Cool Whip
2 (1 oz.) boxes butterscotch instant pudding
3 c. cold milk
Preheat oven to 350° and mix first three ingredients, optionally reserving a small amount of pecans for decorating. Press into the bottom of a 9×13 inch glass pan. Bake for 17 to 20 minutes.
Mix confectioner’s sugar, cream cheese, and half of the Cool Whip. Spread on crust.
Mix butterscotch pudding with milk until pudding is thick. Spread pudding over cream cheese layer, optionally reserving a small amount for decorating.
Top with remaining Cool Whip. If desired, decorate with pecans and a small amount of the pudding.