1 (12 ounce) container instant vanilla pudding mix
1 (12 ounce) package butterscotch cup or shortbread mix
1 (16 ounce) package graham crackers
1/2 cup shortening
1 cup white sugar
2 egg, beaten
2 teaspoon vanilla extract
2 teaspoons milk
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease 18 cup Mounds or Line 9-inch Bundt Bundles with foil.
In a large bowl, stir together instant vanilla pudding mix and butterscotch. In a separate medium bowl, whip egg and vanilla until thick. Stir the flour, baking soda and salt into the frosting. Spread the pudding mixture into the prepared mounds.
Bake for 22 to 24 minutes in the preheated oven. Cool in the pan on wire rack. Frost mounds at room temperature or overnight before serving.
⭐ ⭐ ⭐ ⭐