Butterscotch Torte

Prep: 15 mins + chilling time

Yield: 15 servings

Ingredients:

1 pkg (16 oz) cream filled-vanilla sandwich cookies, crushed

1/2 cup butter, melted

1 pkg (8 oz) cream cheese, softened

1 cup confectioners' sugar

1 carton (12 oz) frozen whipped topping, thawed / divided

2 1/2 cups cold 2% milk

2 pkg (3.4 oz each) instant butterscotch pudding mix

Set aside 1 cup of cookie crumbs. Combine remaining cookie crumbs and butter; press into a greased 13 X 9 inch dish. In a large bowl beat cream cheese and confectioners' sugar until smooth . Fold 1-1/2 cups whipped topping. Spread over crust.

In small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 mins or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved whipped topping. Cover and refrigerate for at lease 2 hours.