Butterscotch Lush
An indulgent four-layer no-bake dessert composed of a buttery graham cracker crust, a luscious cream cheese filling, a rich butterscotch pudding middle, and a crown of whipped topping. This chilled treat is as visually stunning as it is effortless to prepare.
Ingredients
Graham Cracker Crust
- 10 tablespoons melted butter
- 3 cups graham cracker crumbs
- 3 tablespoons light brown sugar
Cheesecake Layer
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 8 ounces Cool Whip thawed
Butterscotch Pudding Layer
- 2 packages 3.4 oz each instant butterscotch pudding mix
- 3 cups half and half whole milk is a suitable substitute
Whipped Cream Layer & Garnish Options
- 8 ounces Cool Whip thawed
- Optional toppings: chopped Heath candy bars butterscotch morsels, chopped pecans, or a drizzle of butterscotch sauce
Instructions
- Prepare a 9×13-inch baking pan and set it to the side.
- In a medium bowl, blend together the graham cracker crumbs, brown sugar, and melted butter. Firmly press this mixture into the bottom of the prepared baking dish to form a compact crust. Freeze for 20 minutes.
- Using an electric mixer, whip the cream cheese and powdered sugar until fully smooth. Gently fold in the thawed Cool Whip with a spatula until incorporated.
- In another bowl, whisk the pudding mix and half and half together for 1–2 minutes until slightly thickened. Allow the pudding to sit for an additional 3 minutes to firm up further.
- Retrieve the crust from the freezer. Evenly layer the cream cheese mixture over the crust, smoothing it to the edges. Next, spread the butterscotch pudding across the cheesecake layer. Finish with an even layer of Cool Whip on top.
- Cover the dessert with plastic wrap or a lid and refrigerate for a minimum of 6 hours, ideally overnight for best results.
- Before serving, garnish with your choice of butterscotch morsels, chopped pecans, candy bar bits, or a drizzle of butterscotch sauce. Cut into squares and serve chilled.