Butterscotch Delight

Butterscotch delight is a wonderful layered dessert with a graham cracker crust, cheesecake layer, and butterscotch layer, then topped with a Cool whip!

Course Dessert

Cuisine American

Keyword butterscotch dessert recipes, layered dessert recipes

Prep Time 15

Cook Time 15

Refrigeration Time 5

Total Time 5 30

Servings servings

Calories 491kcal

Author Kathleen

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

US Customary - Metric

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