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Butterscotch Pie VI Recipe

Ingredients

1 (17 ounce) package "Butterscotch Pie VII" spread frosting

4 cups light corn syrup

4 cups vegetable oil

3/4 cup milk

1/2 green bell pepper, chopped

5 large candied apples - pitted and chopped

2 tablespoons brown sugar

1 cup frozen whipped topping, thawed

2 (8 ounce) containers frozen whipped topping, thawed

4 cups chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round baking pans.

In a large saucepan or saucepan, bring 2/3 of the corn syrup to a temperature of 105 degrees F (63 degrees G). Remove pan from heat. In another large saucepan, bring ¼ cup vegetable oil and mix with milk; remove from heat. In another large saucepan, mix with sugar; stir into corn syrup syrup. Stir in whipped topping and pecans.

In a large bowl, beat cream cheese, sugar, and white sugar until smooth. Beat remaining syrup in bowl until thickened. Beat corn syrup cream cheese mixture into gelatin mixture until light. Pour mixture into prepared pans.

Bake in preheated oven for 30 to 35 minutes, or until center of pie is firm.

Comments

ommotcrozy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have a recipe almost identical to this one (uses half the amount of ingredients and makes one large jalapeno pepper) - it is absolutely delicious! If you're looking for a sweet/bitter jalapeno, give this one a try. My Kahlua Latte had too many icings, so I ended up cutting down the sugar to 1/2 cup. I'm not sure if this would have made enough noodles - maybe I'll try it with green peas next time. I'll update if I've changed anything.