Butterscotch delight is a wonderful layered dessert with a graham cracker crust, velvety cheesecake layer, and a thick, rich butterscotch layer, topped with Cool whip. Four delicious layers cumulate into a luscious dessert everyone will love and will also feed a crowd!
Easy-to-find convenience ingredients like graham crackers, instant pudding, and cool whip make this dessert easy to shop for and the layering makes it easy to put together with step-by-step instructions. Nothing complicated here, just a mind-blowing dessert everyone will love.
If you love easy, no-bake layered desserts like this one, be sure to try my Chocolate Delight, Pineapple Delight, Oreo Delight, and Cherry Delight next—they’re all creamy, nostalgic, and perfect for feeding a crowd.
Let’s make this!
Butterscotch Delights Ingredients
Crust:
- Graham Cracker Crumbs
- Granulated Sugar
- Butter
Cheesecake Layer:
- Cream Cheese
- Sour Cream
- Cool Whip
- Confectioner’s Sugar
- Vanilla Extract
Butterscotch Pudding Layer:
- Instant Butterscotch Pudding
- Whole Milk
Garnish:
- Butterscotch Or Caramel Sauce
- Butterscotch Chips
Tips
- Cutting neat slices with this desert isn’t easy. I also find that it’s frankly not necessary. I try to photograph fairly clean slices just so you, the reader, can see that there are indeed, individual layers. Messy slices don’t taste any different and are a heck of a lot easier. Remember the layers are soft so they’re likely to blend a bit. For cleaner, neater slices, place the whole pan of chocolate delight in the freezer for 30 minutes before slicing. Wipe the knife with a wet paper towel between slices.
- Clean Knife: In between slices, wipe the knife with a wet paper towel to keep the slices neat. My Grandma used to fill a tall glass (like an ice tea glass) with water and dip the knife between cuts then wipe it dry with a towel.
Store + Freeze + Make-Ahead
- How Long Can You Keep This In The Fridge? You can store this for a week in the fridge. Simply cover tightly with plastic wrap. I think Hotel wrapping is the best way to do this. Here’s an article on how to do it.
- Can You Freeze This? Yes! Yes, it will freeze for up to three months.
- Make-Ahead Tips: Since this recipe needs to be set, it comes with make-ahead time built in. Letting it refrigerate for at least four hours is best; even better overnight!
- Food safety: If you’d like more food safety info check out this article. I’ve yet to find an article that specifically lists butterscotch delight, I use cheesecake food safety as my reference.
What Can I Use Instead Of Cool Whip?
If you don’t want to use Cool whip or similar frozen whipped topping, you can substitute with an equal amount of homemade whipped cream.
How To Make This Butterscotch Delight Recipe
- Bake the graham cracker layer.
- Spread the cheesecake mixture on top of the crust.
- Spread the pudding mixture over the cream cheese layer.
- Spread the remaining Cool Whip.
- Sprinkle butterscotch sauce and butterscotch chips on top.
***See full instructions below.
🍰 More No-Bake Layered Desserts to Try
If you love easy, creamy layered desserts like this one, here are a few more no-bake favorites that are just as nostalgic and crowd-pleasing.
- Lemon Lush – Light, creamy, and perfectly balanced with a bright citrus flavor.
- Chocolate Lasagna – Decadent, chocolatey layers with a smooth, creamy filling.
- Blueberry Yum Yum – Fresh, fruity layers with a light, creamy texture.
- Eclair Cake – A classic no-bake dessert with layers of graham crackers, pudding, and chocolate topping.
- Strawberry Tiramisu – A lighter, fruity twist on a layered dessert that’s perfect for spring and summer.
Tried This Recipe?
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I’d love to hear what you think! Please leave a comment below and a ⭐⭐⭐⭐⭐ rating and let me know how it turned out — or what fun variations you tried.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Butterscotch Delight
Ingredients
Crust:
- 2 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 3/4 cup butter melted
Cheesecake Layer:
- 2 (8-ounce) blocks cream cheese, softened
- 1/4 cup sour cream
- 1 (8-ounce) tub Cool Whip, thawed overnight in the fridge
- 1 cup confectioner's sugar
- 2 teaspoons vanilla extract
Butterscotch Pudding Layer:
- 3 (3.4 ounces) boxes instant butterscotch pudding
- 3 1/2 cups cold whole milk
Garnish:
- butterscotch or caramel sauce
- 1/4 cup butterscotch chips
Instructions
- Preheat the oven to 350°F (177°C). Spray a 13x 9-inch baking dish with nonstick cooking spray.
- In the bowl of a food processor, pulse graham crackers until they're fine crumbs (2 1/2 cups). Add melted butter (3/4 cup) and sugar (1/4 cup) and pulse until combined. Press the crumb mixture in an even layer into the prepared baking dish. Bake in the preheated oven for 15 minutes. Cool completely on the wire rack, for about 30 minutes.
- Place cream cheese (16 ounces) in a large mixing bowl and beat with an electric mixer, on medium speed, until light and creamy, about 2 minutes. Add sour cream (1/4 cup) and mix until combined. Gradually beat in confectioners' sugar (1 cup), mixing until evenly combined, about 1 minute. Stir in vanilla (2 teaspoons). Gently fold in 1 cup of the thawed whipped topping. Spread the mixture evenly over the cooled crust. Refrigerate, if possible for the cheesecake layer to firm up.
- Mix the cold milk (3 1/2 cups) and all boxes of instant butterscotch pudding (3) in a medium mixing bowl until the pudding begins to thicken for about 2 to 3 minutes. Let stand until slightly set, about 10 minutes. Carefully spread the pudding mixture over the cream cheese layer, trying not to mix the layers.
- Spread the remaining Cool Whip evenly over top. Cover, and chill for at least 4 hours or better, overnight. Drizzle top decoratively with butterscotch sauce and sprinkle butterscotch chips (1/4 cup) on top.
Notes
- Cutting neat slices with this desert isn’t easy. I also find that it’s frankly not necessary. I try to photograph fairly clean slices just so you, the reader, can see that there are indeed, individual layers. Messy slices don’t taste any different and are a heck of a lot easier. Remember the layers are soft so they’re likely to blend a bit. For cleaner, neater slices, place the whole pan of chocolate delight in the freezer for 30 minutes before slicing. Whip the knife with a wet paper towel between slices.
- Clean Knife: In between slices, wipe the knife with a wet paper towel to keep the slices neat. My Grandma used to fill a tall glass (like an ice tea glass) with water and dip the knife between cuts then wipe it dry with a towel.
Nutrition
On your phone? Check the web story here.
Made this for desert. On the 4th step, it should say, mix 3 1/2 cold milk and 3 boxes of pudding , not both that will confuse someone who is making for the finish time. I make a similar desert just like this called lemon delight. This is going to be awesome after Sunday dinner.
Hi Deborah! Thanks for catching that typo! I’ve updated the recipe 🙂
I loooove butterscotch. I tried your chocolate delight before and it was a hit. I’m gonna try this for thanksgiving!
I hope you enjoy, Sam!!!