Praire Harvest Butterscotch Lush

Kansas State Fair 2018

Like butterscotch? Then you’ll LOVE this Butterscotch Lush! Made with hot Kansas State Fair Days in mind, Prairie Harvest Peppernuts add some crunch to this cool, refreshing dessert!

Prairie Harvest Butterscotch Lush

Prairie Harvest Butterscotch Lush8 oz. Prairie Harvest Peppernuts, crushed into crumbs, divided use
1/2 cup granulated sugar, divided use
6 Tbs. unsalted butter, melted
2 pkg. reduced-fat cream cheese, 8 oz. each, softened
3 cups milk, divided use
2 pkg. sugar-free or regular instant butterscotch pudding mix
1 tsp. Vain Foods vanilla extract
8 oz. frozen whipped topping, thawed
1 small jar butterscotch ice cream topping

In a small bowl, combine 1 1/2 cups peppernut crumbs, 1/4 cup sugar, and butter;  press mixture into a 9 x 13 baking dish that has been coated with nonstick spray.

In a mixing bowl, beat the cream cheese, 1/4 cup milk and remaining 1/4 cup sugar until smooth; spread over prepared crust in baking dish.

In another bowl, whisk remaining milk with the pudding mix for 2 minutes; let stand for 2 minutes, then spread over cream cheese layer. Combine whipped topping and vanilla; spread over the top. Drizzle dessert with desired amount of butterscotch topping, then sprinkle remaining 1/2 cup of peppernut crumbs over the top  of the dessert to complete.

Refrigerate for at least 8 hours before serving.

Prairie Harvest Butterscotch Lush

Ingredients

  • 8 oz Prairie Harvest Peppernut crushed into crumbs, divided use
  • 1/2 cup granulated sugar divided use
  • 6 Tbs. unsalted butter melted
  • 2 pkg. reduced-fat cream cheese 8 oz. each, softened
  • 3 cups milk divided use
  • 2 pkg. sugar-free or regular instant butterscotch pudding mix
  • 1 tsp. Vain Foods vanilla extract
  • 8 oz. frozen whipped topping thawed
  • 1 small jar butterscotch ice cream topping

Instructions

  1. In a small bowl, combine 1 1/2 cups peppernut crumbs, 1/4 cup sugar, and butter;  press mixture into a 9 x 13 baking dish that has been coated with nonstick spray.
  2. In a mixing bowl, beat the cream cheese, 1/4 cup milk and remaining 1/4 cup sugar until smooth; spread over prepared crust in baking dish.
  3. In another bowl, whisk remaining milk with the pudding mix for 2 minutes; let stand for 2 minutes, then spread over cream cheese layer. Combine whipped topping and vanilla; spread over the top. Drizzle dessert with desired amount of butterscotch topping, then sprinkle remaining 1/2 cup of peppernut crumbs over the top  of the dessert to complete.
  4. Refrigerate for at least 8 hours before serving.

 

Let’s Get You Cookin’,
Chef Alli

*This recipe was featured at the 2018 Kansas State Fair on behalf of From the Land of Kansas and Prairie Harvest Peppernuts.

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Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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