Welcome to another week of Tasty Tuesday here at The Young'ns!
There’s a recipe index under the food tab above if you’re ever looking for a recipe I’ve already blogged.
Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)
this is a Betty Crocker recipe that I found out in the blogosphere a while ago. I’ve made it twice now, both with raving reviews. When I made them last weekend for a party, they disappeared amid many requests for the recipe. I had one grandma ask if I had made them, then say “Shame on you” :) So, here’s the recipe
- 1 pouch Betty Crocker sugar cookie mix I used Krusteaz the second time and it worked just fine
- 1 box (4 oz) French vanilla instant pudding and pie filling mix
- 2 T. packed brown sugar
- 1/2 cup butter, melted
- 2 1/2 t. vanilla
- 2 eggs plus 3 egg yolks
- 2 pkgs (8 oz each) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 2/3 cup toffee bits, finely crushed
- Heat oven to 350 degrees. Lightly spray bottom and sides of a 13×9 pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 t. of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
- In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 t. vanilla; beat until smooth. Spread over crust in pan.
- Bake 30-35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Cut into 9 rows by 4 rows. Store covered in the refrigerator. That is, if you have any leftovers and you don’t devour the entire pan!