butterscotch-lush
- 1.5 cup graham crackers, crushed
- 1 stick butter (1/2 cup), melted
- 1/2 cup sugar
- Cream Cheese Layer ~
- 1 package (8 oz) cream cheese, softened
- 2 cups heavy cream
- 1/4 cup sugar
- Pudding Layer ~
- 2.5 cups milk
- 2 small packages butterscotch instant pudding
- Whipped Cream Layer ~
- 1 cup heavy cream
- 3 Tbls powdered sugar
- Toppings (optional) ~
- Butterscotch ice cream topping
- Chocolate bar, shaved
How to Make It
- Graham Cracker Crust ~
- Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
- Press mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.
- Cream Cheese Layer ~
- Use a hand mixer to beat cream cheese and sugar until fluffy.
- Add in 2 cups heavy cream and beat until stiff peaks form.
- Layer over cooled graham cracker crust.
- Pudding Layer ~
- Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer.
- Spread over cream cheese layer.
- Whipped Cream Layer ~
- Beat heavy cream and powdered sugar, until it forms soft peaks.
- Spread over pudding layer.
- Chill 4 hours in the refrigerator, or until set.
- Toppings (optional) ~
- Drizzle warmed butterscotch topping across the top.
- Sprinkle with shaved chocolate pieces.
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