Nothing sweetens August more than a butterscotch treat! We so need and deserve a treat, too! Try my Butterscotch Refrigerator Pie for the perfect chilled dessert in this hot month of transitions. In a heat-proof rectangle dish, mix 1 stick of lightly melted butter, 1 cup of flour and 1 cup of minced pecans. By hand, mash the mixture to form a crust in the heat proof dish and bake at 425⁰ for 10 minutes and no longer. Remove and let cool completely. In a large bowl, mix 10 oz. of cream cheese, 1 cup of powdered sugar, and 1 cup of whipped cream – pre-beaten stiff. Reserve. In a 2nd large bowl, with a mixer, mix 2 packages of butterscotch instant pudding, 1 package of vanilla instant pudding with 3 and ½ cups of milk (not the milk directions on the boxes). Mix well. Then, onto the cooled baked pie crust layer on the cream cheese mixture smoothing it to an even layer across the crust. Then, top that with the butterscotch pudding layer. Then, top the pudding mixture with heavily whipped cream. Keep refrigerated until serving. The top of this wonderful Butterscotch Refrigerator Pie can be decorated with peach slices, which form daisy flowers for a floral garden design budding the family’s summertime smiles. © Kelly McBride Loft