This recipe from Sarah Kieffer is a nod to a childhood favorite, but has a dash of rum for added flavor and candied pecans ...

I’ve been on a pudding kick lately. It started on a recent vacation when my son was introduced to dirt cups: Chocolate pudding, crumbled Oreos, gummy worms and, the piece de resistance of this ...

Pudding: In a large bowl, stir together the flour, baking powder, salt and 2/3 cup sugar. Beat in the softened butter until the mixture is crumbly. Add the milk and continue to beat until the ...

1/2 gallon vanilla ice cream, softened 2 (3 oz.) packages instant butterscotch pudding 1 1/2 cups milk 1 (12 oz.) Cool Whip, thawed 1/4 cup topping of choice (Crunch Coat, crushed Butterfingers ...

1/3 cup dark brown sugar, packed. 1/3 cup cornstarch. 1/2 teaspoon pumpkin pie spice. 1 teaspoon sea salt. 3 cups whole milk. 1 cup pumpkin puree. 1 tablespoon salted butter. 1 cup heavy whipping ...

1 1/2 cups flour. 1 1/2 teaspoons kosher salt. 1/2 teaspoon baking soda. 1/2 cup butterscotch chips. 1/2 cup semi-sweet chocolate chips. Heat oven to 400 degrees. Pan spray or line 2 half-sheets ...

Ingredients: 1 box (19.5 ounces) family-size brownie mix, prepared according to directions and baked in 9 x13 inch pan; 3 cups cold milk; 2 boxes (3.4 ounces) instant butterscotch pudding ...

Butterscotch pudding. Servings: 8 For the caramel. ¾ cup sugar; ¼ cup water; ¼ cup whipping cream; For the pudding. ½ cup packed golden brown sugar; 1/3 cup cornstarch ...

Paddle in the butterscotch and chocolate chips and toasted pecans, just until incorporated. Using a cookie scoop (I used a 1.5-ounce scoop), scoop the dough onto the prepared pans, 2 inches apart.