¾cupbutterscotch chips,roughly chopped and divided
Whipped Topping Layer
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)
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter.
Press the mixture into an 8x8 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.
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.