Better with Butterscotch

I don't know what to do with myself during harvest after the kids are in bed, which somehow leads to my baking obsession hitting overload. Ooo I should try that new recipe or that sounds delicious, but who am I kidding there aren't nearly enough mouths to feed for the baking that takes place. Thank goodness for coworkers...did I ever mention that my nickname at work is "Betty Crocker" due to the number of goodies I bring into share. I contribute to the freshman fifteen of our work environment, good or bad...

I don't know what it is but baking brings me calm and is a happy place. These late night sessions allow me to shut down the 7,685 tabs I have had open during the day, I can reduce it to 1 tab, 1 stinking tab! It's glorious, and if you were curious quilting has the same effect on me. Mind boggling I know, but really I will now get onto the good stuff, the layered heavenly good stuff.

Better with Butterscotch

Bottom Layer:
1 cup flour
1/2 cup butter, softened
1 cup finely chopped walnuts or pecans

Middle Layer:
1 8 oz package cream cheese, softened
1 cup sugar
4.5 oz whipped cream/cool whip

Top Layer:
1 large package instant vanilla pudding
1 regular package butterscotch pudding
3 cups cold milk

Preheat oven to 350 degrees. Mix together bottom layer ingredients; press into a 9x13 pan. Bake for 15-20 minutes. Cool. Beat together cream cheese and sugar until smooth. Fold in cool whip. Spread over crust. Beat milk into pudding mixes until the mixture starts to thicken and has no lumps. Spread over middle layer. Spread remaining cool whip over the pudding layer. Sprinkle with crushed chocolate covered toffee bars. Refrigerate and devour ;)

And if you need more proof that I'm crazy, I make aprons to aid in this baking addiction and to give as gifts. Plus look at that toy kitchen mess in the background, mom's habits are wearing off!

​xo, Lisa