Ingredients

3 cups graham cracker crumbs

3 tablespoons light brown sugar

10 tablespoons butter, melted

8 ounces cream cheese, room temperature

3/4 cup powdered sugar

8 ounces Cool Whip, thawed (for cheesecake layer)

2 boxes (3.4 oz each) instant butterscotch pudding mix

3 cups half and half (whole milk works also)

8 ounces Cool Whip, thawed (for topping)

Optional toppings: butterscotch morsels, chopped pecans, chopped Heath candy bars, butterscotch sauce drizzle

Instructions

Step 1: Prepare a 9×13 inch baking pan and set it aside.

Step 2: In a medium bowl, combine graham cracker crumbs, light brown sugar, and melted butter. Press the mixture firmly into the bottom of the baking pan to form an even crust. Place the crust in the freezer for 20 minutes to set while you prepare the other layers.

Step 3: In a mixing bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth and creamy. Gently fold in 8 ounces of thawed Cool Whip using a spatula until well combined. Set aside.

Step 4: In a separate bowl, whisk together the instant butterscotch pudding mix and half and half for 1-2 minutes until it begins to thicken. Let it sit for about 3 minutes to thicken further.

Step 5: Assemble the layers: Remove the crust from the freezer. Spread the cheesecake layer evenly over the crust, reaching all the edges. Then spread the butterscotch pudding layer on top of the cheesecake. Finally, spread the remaining 8 ounces of Cool Whip over the pudding layer.

Step 6: Cover the pan with plastic wrap or a lid and refrigerate for at least 6 hours, or preferably overnight, to allow the layers to set and flavors to meld.

Step 7: Before serving, garnish with your choice of butterscotch chips, chopped Heath candy bars, chopped pecans, or a drizzle of butterscotch sauce. Slice into squares and serve chilled.

Tips & Variations

For a crunchier texture, add chopped pecans or Heath bars both in the topping and sprinkled between layers.

Use whole milk instead of half and half if you prefer a lighter pudding layer.

Letting the dessert chill overnight enhances the flavors and ensures clean layering when sliced.

Substitute Cool Whip with homemade whipped cream for a fresher taste.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert tastes best when made a day in advance. Chilling overnight allows the layers to set properly and the flavors to develop fully.

What can I use if I don’t have Cool Whip?

You can substitute Cool Whip with freshly whipped cream sweetened slightly with powdered sugar. Whip until soft peaks form and fold gently into the layers as directed.