- In large bowl, using electric mixer, beat butterscotch pudding mix and oat milk on LOW speed for 30 seconds. Scrape down bowl to ensure pudding mix is dissolved. Beat on LOW speed for 6 minutes or until thickened. Fold in whipped topping.
- Sprinkle half the crumbled cookies in bottom of full hotel pan.
- Spread butterscotch pudding mixture evenly over cookies. Top with dollops of blueberry pie filling. Using skewer or paring knife, swirl pie filling into pudding mixture. Sprinkle with remaining cookies.
- Refrigerate until well chilled.
- Scoop 125 mL blueberry butterscotch delight into each bowl or cup to serve.
- Desserts
Blueberry Butterscotch Delight
Light and dreamy, this no-bake butterscotch pudding dessert with a blueberry-pie-filling topping is quick and easy.
Hands On: 25 minutes
Total Time: 25 minutes (+ 2 hours standing time)
Makes: 50 – 125 mL servings
Ingredients
| 500 g | Shirriff Instant Butterscotch Pudding Mix |
|---|---|
| 3 L | oat milk or preferred plant-based beverage |
| 2 L | non-dairy whipped topping |
| 3 L | crumbled dairy-free social tea cookies or digestive cookies, divided |
| 1.75 L | prepared blueberry pie filling |
