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), divided

2 boxes (3.4 oz each) instant butterscotch pudding mix

3 cups half and half (or whole milk)

Butterscotch morsels, chopped pecans, chopped Heath candy bars, butterscotch sauce drizzle (optional toppings)

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 this mixture firmly into the bottom of the baking pan to form an even crust. Place the pan in the freezer for 20 minutes 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 half of the thawed Cool Whip using a wooden spoon or spatula until well combined to create the cheesecake layer.

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 fully thicken.

Step 5: Remove the crust from the freezer. Spread the cheesecake layer evenly over the crust, reaching the edges. Then spread the butterscotch pudding layer over the cheesecake. Finally, spread the remaining Cool Whip over the pudding layer as the top layer.

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

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

Tips & Variations

For extra crunch, add chopped pecans or Heath candy bars as a topping.

You can substitute whole milk for half and half if you prefer a lighter pudding layer.

To make the crust gluten-free, use gluten-free graham cracker crumbs.

Letting the dessert chill overnight enhances the flavors and texture.

Use homemade whipped cream instead of Cool Whip for a fresher taste.

FAQs

Can I make Butterscotch Lush ahead of time?

Yes, it tastes even better when made a day in advance, allowing the layers to set and meld together perfectly. Just cover and refrigerate it overnight.

Can I substitute Cool Whip with something else?

You can use homemade whipped cream or any stable whipped topping of your choice to replace Cool Whip. Just fold it carefully into the cream cheese layer and use it as the topping for best results.