Butterscotch Delight
Layers of graham cracker crust, creamy cheesecake filling, and rich butterscotch pudding make this no-bake dessert a crowd-pleaser.
Equipment
- 13x9-inch baking dish
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Wire rack
Ingredients
- 2 1/2 cups graham cracker crumbs about 20 full sheets
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter melted
- 16 ounces cream cheese softened
- 1/4 cup sour cream
- 1 cup confectioners' sugar
- 2 teaspoons pure vanilla extract
- 3 boxes instant butterscotch pudding mix 3.4 oz each
- 3 1/2 cups cold whole milk
- 16 ounces whipped topping thawed and divided
- 1/4 cup butterscotch chips for garnish
- butterscotch sauce for drizzling
Instructions
- Preheat oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom of prepared baking dish. Bake for 15 minutes, then cool completely on wire rack (about 30 minutes).
- Beat cream cheese in large bowl until light and creamy, about 2 minutes. Add sour cream and mix until combined.
- Gradually beat in confectioners' sugar, then stir in vanilla extract. Gently fold in 1 cup of whipped topping.
- Spread cream cheese mixture evenly over cooled crust.
- In another bowl, whisk together butterscotch pudding mixes and cold milk until thickened (2-3 minutes). Let stand 10 minutes.
- Carefully spread pudding mixture over cream cheese layer. Spread remaining whipped topping evenly on top.
- Cover and chill for at least 4 hours or overnight. Before serving, drizzle with butterscotch sauce and sprinkle with butterscotch chips.
Notes
- Make sure cream cheese is fully softened to avoid lumps
- Use cold milk for proper pudding thickening
- Press crust firmly to prevent crumbling
- Let dessert chill overnight for best slicing results