Prep time: 30 mins | Total time: 30 mins | Yield: 12 SERVINGS
This four-layer dessert is a very decadent treat perfect for every occasion! This butterscotch lush has layers of the cream cheese layer, pudding layer, and whipped cream layer with a Graham cracker crust and topped with optional toppings.
GRAHAM CRACKER CRUST:
1 stick butter (1/2 c.), melted
1/2 c. sugar
1.5 c Graham crackers, crushed
CREAM CHEESE LAYER:
2 c. heavy cream
1/4 c. sugar
1 package (8 ounces) cream cheese, softened
2 small packages of butterscotch instant pudding
2.5 c. milk
WHIPPED CREAM LAYER:
3 tablespoons powdered sugar
1 c. heavy cream
Chocolate bar – shaved
Butterscotch ice cream topping
HOW TO MAKE BUTTERSCOTCH LUSH
Step 1: To make the Graham cracker crust: Prepare the oven. Preheat it to 350 degrees F. Whisk the Graham cracker crumbs, melted butter, and sugar. Into the bottom of an 8 x 8-inch baking dish, press the mixture. Place in the preheated oven and bake for about 15 minutes.
Step 2: For the cream cheese layer, beat the cream cheese and sugar using a hand mixer until fluffy. Next, add 2 c heavy cream and continue to beat until stiff peaks form. Then, layer the cream cheese over the cooled Graham crust.
Step 3: Next, for the pudding layer. Mix the milk with the pudding mix. You can add a little more milk if the mixture is too thick. At this point, you should have a mixture thicker than traditional pudding, but still pourable. Over the cream cheese layer, spread the pudding.
Step 4: To make the whipped cream layer, beat the heavy cream with powdered sugar until soft peaks form. Then, spread this on top of the pudding layer.
Step 5: Place in the fridge to chill for at least 4 hours or until set.
Step 6: Across the top, drizzle the warmed butterscotch and sprinkle with pieces of shaved chocolate (optional). Enjoy!
YIELD: 12, SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 598 | TOTAL FAT: 35g | SATURATED FAT: 22g | TRANS FAT: 1g | UNSATURATED FAT: 11g | CHOLESTEROL: 103mg | SODIUM: 226mg | CARBOHYDRATES: 67g | FIBER: 1g | SUGAR: 56g | PROTEIN: 6g