December 21, 2022
Review RecipeButterscotch Delight
This butterscotch delight dessert is light and creamy and simple to make with four delicious layers of pudding, cream cheese, and buttery graham crackers.
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Our butterscotch delight dessert features a buttery graham cracker crust, followed by layers of butterscotch pudding, cream cheese, and whipped topping. This butterscotch pudding dessert is creamy and sweet, yet light, and so delicious!
Butterscotch Delight Ingredients
You’ll need:
For the Crust
- 1½ cups cinnamon graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons butter, melted
For the Cream Cheese Layer
- 2 (8-ounce) blocks of cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 1 cup whipping cream, chilled
PRO TIP:
Once the ingredients in this layer are mixed, the mixture will be divided in half. Half of the mixture will be spread for this second layer, the remaining half will be set aside for layer three.
For the Butterscotch Pudding Layer
- 1 box (3.4-ounce) butterscotch instant pudding, dry
- ¾ cup butterscotch chips, roughly chopped and divided
- 2 tablespoons whipping cream
For the Top Layer
- 8 ounces Cool Whip
PRO TIP:
If you can’t find crushed graham crackers, you can crush them yourself by placing them into a Ziploc and crushing them with a rolling pin or running them through a food processor.
SUBSTITUTIONS AND ADDITIONS
GRAHAM CRACKER CRUMBS: Using cinnamon graham crackers to make your graham cracker crust adds a really nice, yet subtle flavor to your crust. You can also use regular honey graham crackers if you prefer.
SAUCE FOR GARNISH: Besides the butterscotch chips and pieces, you can also drizzle the top of your dessert with butterscotch sauce (like you use for ice cream or make your own).
How To Make This Butterscotch Delight Recipe
OUR RECIPE DEVELOPER SAYS
It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
For the Crust Layer
STEP ONE: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter.
STEP TWO: Press the mixture into an 8×8-inch dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
For the Cream Cheese Layer
STEP ONE: In a large mixing bowl, place the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer, combine until light and fluffy and no lumps remain. Set aside.
PRO TIP:
Make sure your cream cheese is at room temperature so that it blends completely and doesn’t leave lumps in this layer.
STEP TWO: In a chilled medium bowl, place the whipping cream. Using a hand mixer on high, beat the cream until stiff peaks form. Usually, this takes about 5 minutes.
STEP THREE: Gently add the whipped cream to the cream cheese mixture and fold it together with a rubber spatula. Once combined, spoon half of the cream cheese mixture on top of the graham cracker crust.
STEP FOUR: Set the other half of this cream cheese mixture aside.
STEP FIVE: Place the dish in the refrigerator while preparing the next step.
For the Butterscotch Pudding Layer
STEP ONE: In the bowl with the remaining half of the cream cheese/whipping cream mixture, add the dry instant butterscotch pudding, chopped butterscotch chips, and 2 tablespoons of whipping cream. Gently fold together until combined and solid in color.
STEP TWO: Spoon the pudding mixture on top of the second layer in the dish and spread evenly. This layer will be quite thick.
For the Whipped Topping Layer
STEP ONE: Spread the Cool Whip on top of the butterscotch layer.
STEP TWO: Garnish with the remaining ¼ cup of chopped butterscotch chips, and a drizzle of butterscotch sauce. Then, chill in the refrigerator for at least one hour before serving.
How To Serve
Make this butterscotch treat for a potluck or barbecue. For a bit of extra indulgence, add a scoop of homemade vanilla ice cream on the side and a drizzle of butterscotch syrup on top.
If you’re a fan of creamy desserts, you have to try these other variations of this easy recipe. Our pineapple delight is so light and refreshing, or how about another amazing no-bake dessert recipe? Try our heaven on Earth cake.
MORE DESSERT RECIPES
Storage
IN THE FRIDGE: Leftover butterscotch delight should always be stored in the refrigerator. It’s also best to place it in the fridge in between servings. The ingredients can melt very quickly. If you plan to make it ahead of time, it should also be refrigerated until served.
IN THE FREEZER: Butterscotch delight is very simple to freeze! Just make sure to cover the top with an airtight lid and pop it in the freezer. When ready to serve, let it thaw in the fridge.
Butterscotch delight is full of luscious creamy layers. Start out with a simple homemade graham cracker crust, that only takes two steps to make. Follow that by adding cream cheese, butterscotch pudding, and whipped topping layers. This dessert dish is light and creamy, and it’s simple to make.
FREQUENTLY ASKED QUESTIONS
Can I freeze this butterscotch delight dessert?
This great dessert can be kept in the freezer for up to a month. Thaw in the refrigerator and serve.
Can I use a different type of crust for this recipe?
You could use Nilla wafers or digestive biscuits in place of the graham cracker crust for this recipe.
Is this recipe the same as butterscotch lush or butterscotch lasagna?
Yes! This great recipe goes by many names, including butterscotch lush, butterscotch dream, and butterscotch lasagna.
More Recipes You’ll Love
- Strawberry Delight
- Icebox Cake
- Chocolate Delight
- Banana Split Cake
- Pumpkin Delight
- Graham Cracker Crust
- Blueberry Delight
- Pie Crust Chips with Cinnamon Dip
- Caramel Sauce
- Nutella Truffles
- Butterscotch Cool Whip Pie
Butterscotch Delight
This butterscotch delight dessert is light and creamy and simple to make with four delicious layers of pudding, cream cheese, and buttery graham crackers.
Prep Time 30 minutes
Total Time 3 hours
Servings 9
Ingredients
Crust
- 1½ cups cinnamon graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons butter, melted
Cream Cheese Layer
- 16 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 1 cup whipping cream
Butterscotch Pudding Layer
- 3.4 ounces instant butterscotch pudding
- ¾ cup butterscotch chips, roughly chopped and divided
- 2 tablespoons whipping cream
Whipped Topping Layer
- 8 ounces Cool Whip
- chopped butterscotch chips and cinnamon graham cracker crumbs, optional garnish (you can also drizzle with butterscotch sauce like you use for ice cream or make your own)
Instructions
Crust Layer
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter.
- Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
Cream Cheese Layer
- In a large mixing bowl, place the softened cream cheese, powdered sugar, and vanilla extract, and using a hand mixer, combine until light and fluffy and no lumps remain. Set aside.
- In a chilled medium mixing bowl, place the heavy whipping cream. Using a hand mixer on high, beat the cream until stiff peaks form, about 5 minutes.
- Gently add the whipped cream to the cream cheese mixture and fold it together with a rubber spatula. Once combined, spoon half of the cream cheese/whipped cream mixture on top of the graham cracker crust.
- Set the other half of the mixture aside.
- Place the dish in the refrigerator while preparing the next step.
Butterscotch Pudding Layer
- In the bowl with the remaining half of the cream cheese/whipping cream mixture, add the dry butterscotch pudding mix, chopped butterscotch chips, and whipping cream. Gently fold together until combined and solid in color.
- Spoon the mixture on top of the second layer in the dish and spread evenly. This layer will be quite thick.
Whipped Topping Layer
- Spread the Cool Whip on top of the dish as the last layer
- Garnish with remaining ¼ cup chopped butterscotch chips and drizzle with butterscotch sauce.
- Chill at least one hour before serving. Ideally chill for 2 hours.
Video
Notes
- The butterscotch layer of this is thicker than the other delight recipes but still tastes good.
- If you can’t find crushed graham crackers, you can crush them yourself by placing them into a Ziploc and a rolling pin or running them through a food processor.
- It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
- Make sure your cream cheese is at room temperature so that it blends completely and doesn’t leave lumps in the cream cheese layer.
Nutrition
Calories: 579kcal | Carbohydrates: 57g | Protein: 5g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 473mg | Potassium: 147mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1357IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg
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Comments
Vicky skinner says
I just made it- I wasn’t sure if I was to make the pudding or just add the dry powder so I was nervous putting the dry powder and it is delicious!! Thank you for sharing!!
Gloria says
This is so delicious and rich, a big hit for our family!
Phyllis Ramsey says
So the whipping cream and heavy cream are the same carton. I just save 2 Tbsp. for the Pudding layer and whip up the rest for the first layer?
Layne Kangas says
Hi, Phyllis – it is both heavy cream! You’ll use one cup in the cream cheese layer and then another two tablespoons in the butterscotch pudding layer. Enjoy!
Tenille fremont says
Hi was wondering if you can use real whipping cream for the top layer instead of cool whip?
Lexus Monroe, Editorial Assistant says
Although we have not tried it, I am sure you can substitute the cool whip for real whipping cream.
Shawna says
I made this for my husband’s birthday and he absolutely loved it! He mentioned how much he enjoyed the texture of the dessert, and I couldn’t agree more, it’s wonderfully creamy and smooth. It has such an amazing flavor without being overly sweet. Adding the butterscotch topping makes it extra special! I was wondering if I can use this recipe with chocolate chips and pudding, for a chocolate flavored dessert? Thank you for sharing this delicious treat!
Bimston says
I recently made some of this for my mom’s birthday, and it was a hit! It basically tastes like a very butterscotch-y cheesecake. When getting the ingredients for this, I had a problem finding butterscotch pudding mix – I went to three grocery stores and none had any. I substituted it with vanilla pudding mix and added the crushed up insides of a few mini-butterfingers (maybe 2 tbsp worth) to substitute the flavor. It worked great! For the crust, if you don’t have cinnamon graham cracker, you can substitute the sugar with cinnamon sugar and it has about the right flavor profile. I highly recommend this recipe!
David says
These are really good and easy to make