Butterscotch Pudding Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/puddings/butterscotch-puddings/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 20:14:48 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Butterscotch Pudding Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/puddings/butterscotch-puddings/ 32 32 Creamy Butterscotch Pudding for 2 https://www.tasteofhome.com/recipes/creamy-butterscotch-pudding-for-2/ Fri, 17 Jan 2025 20:14:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103110

Ingredients

  • 1/4 cup packed brown sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • Dash salt
  • 1 cup fat-free milk
  • 1 large egg yolk, lightly beaten
  • 1-1/2 teaspoons butter
  • 3/4 teaspoon vanilla extract
  • 2 Pirouette cookies, optional
Text Ingredients

Directions

  1. In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer.
  2. Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into 2 individual dessert dishes. Cover and refrigerate until chilled, 1-2 hours. If desired, serve with Pirouette cookies.

Nutrition Facts

1/2 cup: 217 calories, 5g fat (2g saturated fat), 111mg cholesterol, 157mg sodium, 38g carbohydrate (33g sugars, 0 fiber), 5g protein.

]]> Butterscotch Pumpkin Mousse https://www.tasteofhome.com/recipes/butterscotch-pumpkin-mousse/ Fri, 17 Jan 2025 20:04:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102614

Ingredients

  • 1-1/2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant butterscotch pudding mix
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup fat-free whipped topping, divided
  • Coarse sugar, optional
Text Ingredients

Directions

  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
  2. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

Nutrition Facts

2/3 cup: 95 calories, 0 fat (0 saturated fat), 2mg cholesterol, 351mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 4g protein.

]]> Butterscotch Pudding https://www.tasteofhome.com/recipes/homemade-butterscotch-pudding/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/homemade-butterscotch-pudding/

Ingredients

  • 1/2 cup sugar
  • 1/2 cup packed dark brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3 cups 2% milk
  • 3 large egg yolks
  • 2 tablespoons butter, cubed
  • 2 teaspoons vanilla extract
  • Whipped cream, optional
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Directions

  1. In a large heavy saucepan, combine the first 5 ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat.
  3. Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to 6 dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.

Nutrition Facts

1/2 cup (calculated without whipped cream): 273 calories, 8g fat (5g saturated fat), 122mg cholesterol, 198mg sodium, 45g carbohydrate (40g sugars, 0 fiber), 5g protein.

]]> Butterscotch Delight https://www.tasteofhome.com/recipes/butterscotch-delight/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/butterscotch-delight/

Ingredients

  • 1/2 cup cold butter
  • 1 cup all-purpose flour
  • 1 cup finely chopped walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3-1/2 cups cold 2% milk
  • 2 packages (3.5 ounces each) instant butterscotch pudding mix
  • 1/2 cup coarsely chopped walnuts
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Directions

  1. Preheat oven to 350°. In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in finely chopped walnuts. Press into a greased 13x9-in. baking dish. Bake until golden brown, 17-20 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup whipped topping; spread over crust.
  3. In another bowl, beat milk and pudding mix for 2 minutes or until thickened. Spread over cream cheese layer. Spread with the remaining whipped topping; sprinkle with coarsely chopped walnuts. Cover and refrigerate until set, about 1 hour.

Nutrition Facts

1 piece: 272 calories, 17g fat (8g saturated fat), 27mg cholesterol, 251mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 4g protein.

]]> Peanut Butter Banana Pudding https://www.tasteofhome.com/recipes/peanut-butter-banana-pudding/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/peanut-butter-banana-pudding/

Ingredients

  • 4 cups milk
  • 1 package (3 ounces) vanilla cook-and-serve pudding mix
  • 1 package (3-1/2 ounces) butterscotch cook-and-serve pudding mix
  • 1-1/2 cups peanut butter, divided
  • 1 cup graham cracker crumbs
  • 1 cup confectioners' sugar
  • 4 medium firm bananas, sliced
Text Ingredients

Directions

  1. In a large saucepan, combine milk and pudding mixes until blended. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 cup peanut butter until blended. Cover and refrigerate until chilled.
  2. Meanwhile, in a small bowl, combine cracker crumbs and confectioners' sugar; cut in remaining peanut butter until crumbly.
  3. In individual dessert bowls layer half of the pudding, half of the crumb mixture and half of the bananas. Repeat layers.
Editor's Note: This dessert may also be prepared in one large serving bowl.

Nutrition Facts

1 cup: 399 calories, 20g fat (5g saturated fat), 11mg cholesterol, 317mg sodium, 49g carbohydrate (35g sugars, 3g fiber), 12g protein.

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