Butterscotch Cream Torte
A luscious butterscotch cream torte featuring a crunchy pecan crust, creamy filling, and rich topping, perfect for gatherings and dessert lovers seeking a sweet, nutty treat.
Ingredients
Instructions
- Mix flour, chopped pecans, softened butter, and 2 tablespoons powdered sugar to form a pie crust and press into a 9 x 13-inch pan.
- Bake at 350°F for 13 minutes and let cool.
- Beat together cream cheese, Cool Whip, and powdered sugar until smooth and spread over cooled crust.
- Refrigerate until the filling is firm.
- Prepare pudding by beating pudding mix with milk until thickened.
- Pour pudding over the cream cheese layer.
- Refrigerate for 2 hours until set.
- Spread remaining Cool Whip over the top before serving.
Nutrition & Diet Analysis (per serving)
675
kcal
34% DV
Protein
Fat
Carbs
Contains
Milk
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).