Butterscotch Lush
This Butterscotch Lush recipe stacks four cool layers in a single 9x13 pan: a buttery graham cracker crust, a sweetened cream cheese layer, a thick butterscotch pudding layer, and a cloud of whipped topping finished with chopped pecans.
Equipment
- 9x13 Baking Dish - glass or ceramic so you can see the layers from the side
- Electric hand mixer - or stand mixer for the cream cheese layer
- Mixing bowls - at least two sizes
- Flexible Silicone Spatula - for smoothing each layer
- Large whisk - for the pudding
- Food processor - (optional) if you are crushing whole graham crackers into crumbs
Ingredients
For the graham cracker crust
- 2.5 cups graham cracker crumbs - 250 g, from about 18 full sheets
- 2 tablespoons light brown sugar - 25 g
- 1/2 cup unsalted butter - 113 g, melted
For the cream cheese layer
- 8 oz cream cheese - 226 g, softened to room temperature
- 1 cup confectioners sugar - 120 g
- 1 teaspoon pure vanilla extract
- 1 cup whipped topping - about 60 g, such as Cool Whip, thawed
For the butterscotch pudding layer
- 2 boxes instant butterscotch pudding mix - 3.4 oz / 96 g each
- 2.5 cups cold whole milk - 600 to 720 ml; use up to 3 cups if needed
For the topping
- 2 cups whipped topping - about 120 g, thawed
- 1/2 cup chopped pecans - 60 g
- 2 tablespoons butterscotch chips - or butterscotch sauce, optional, for drizzling
Instructions
- Combine the graham cracker crumbs and light brown sugar in a medium bowl and stir to mix. Pour in the melted butter and stir until the crumbs look like wet sand and hold together when pressed.
- Tip the mixture into your 9x13 dish and press it firmly and evenly across the bottom, using the flat base of a glass or measuring cup to compact it. Place the dish in the freezer for 15 to 20 minutes to set the crust while you make the next layer.
- In a large bowl, beat the softened cream cheese on medium speed until completely smooth with no lumps. Add the confectioners sugar and vanilla extract, then beat again until fully combined and fluffy.
- Add 1 cup of thawed whipped topping and beat on low speed just until the mixture is smooth and uniform, being careful not to overmix. Remove the crust from the freezer and spread the cream cheese layer gently over it in an even sheet, taking care not to pull up crumbs.
- In a separate bowl, whisk both boxes of instant butterscotch pudding mix with 2.5 cups of cold milk. Whisk continuously for about 2 minutes until the pudding starts to thicken noticeably.
- Check the texture. It should be thick enough to hold its shape on the whisk but still spreadable, and if it feels stiff you can whisk in the extra 1/2 cup of milk a splash at a time. Let the pudding sit for 3 to 4 minutes to finish setting, then spread it carefully over the cream cheese layer in an even layer.
- Spoon the 2 cups of whipped topping over the pudding layer in dollops, then gently spread them together so you never drag the pudding up into the topping. Smooth the top flat with an offset spatula or the back of a spoon.
- Sprinkle the chopped pecans evenly over the surface, and drizzle with butterscotch sauce or scatter butterscotch chips if using. Cover and refrigerate for at least 4 hours, or overnight, before slicing into squares and serving chilled.
Notes
- Soften the cream cheese fully. Cold cream cheese leaves lumps that no amount of beating fully smooths out, so leave it on the counter for at least an hour first.
- Hold back some milk. Start the pudding with 2.5 cups of milk and add more only if it is too stiff to spread, since a thick pudding is what gives you sharp layers.
- Press the crust hard. A loosely pressed crust crumbles under the knife, so compact it firmly with a flat glass before it chills.
- Chill the crust before layering. A firmed-up crust holds its shape when you spread the cream cheese on top instead of breaking apart.
- Spread, do not dump. Add the pudding in spoonfuls around the pan instead of plopping it in the middle, which pushes the cream cheese aside.
- Give it the full chill. Four hours is the minimum, and an overnight rest sets the layers firmest and lets the flavors settle.
- Wipe the knife between cuts. A clean blade gives you tidy squares that show off all four layers.
- Storage: Refrigerate covered for up to 4 days. Protect the topping with toothpicks before covering so the wrap does not stick.
- Freezing: Possible but not ideal; the pudding and cream cheese layers can turn watery once thawed. Wrap tightly in plastic and foil for up to a month and thaw overnight in the refrigerator.
- Variations: Swap the crust for crushed Pecan Sandies, use one box butterscotch and one box chocolate pudding, top with Heath toffee bits, or replace whipped topping with 2 cups heavy cream beaten with 3 tablespoons powdered sugar.
Nutrition
Serving: 1SquareCalories: 320kcalCarbohydrates: 34gProtein: 3gFat: 19gSaturated Fat: 11gSodium: 280mgSugar: 24g
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