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Ingredients Jump to Instructions ↓

  1. 1 (1 pound 1 1/2 ounce) pouch Betty Crocker® sugar cookie mix

  2. 1 (4 serving size) package French vanilla instant pudding and pie filling mix

  3. 2 tablespoons packed brown sugar

  4. 1/2 cup butter or margarine, melted

  5. 2 1/2 teaspoons vanilla

  6. 2 eggs, plus

  7. 3 egg yolks

  8. 2 (8 ounce) packages cream cheese, softened

  9. 1/2 cup sour cream

  10. 1/2 cup sugar

  11. 2/3 cup toffee bits, finely crushed

Instructions Jump to Ingredients ↑

  1. Mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg in bowl, until soft dough forms. Press dough in bottom of greased (bottom and sides) of 13x9-inch pan. Beat cream cheese, sour cream and sugar in bowl until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan. Bake at 350 degrees F for 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Store covered in refrigerator.

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