Butterscotch Pudding

1 cup packed brown sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 tbsp. butter
1 tsp. vanilla
6 tbsp. frozen whipped topping, thawed

Combine first 3 ingredients in a saucepan. Gradually add 2 cups milk; stir
with a whisk until blended. Cook mixture to 180° or until tiny bubbles
form around edge (do not boil).

Combine remaining milk, egg, and egg yolk in a bowl; stir with a whisk.
Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly
with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute
or until thick, stirring constantly. Remove from heat; stir in butter and
vanilla. Place pan in a large ice-filled bowl for 20 minutes or until
mixture cools to room temperature; stir occasionally. Cover surface of
pudding with plastic wrap. Chill. Serve with whipped topping.

6 servings