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 (whole milk can be used as a substitute)

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

Instructions

Step 1: Prepare a 9×13 baking pan and set it aside for the crust.

Step 2: In a medium bowl, mix graham cracker crumbs, light brown sugar, and melted butter until combined. 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.

Step 3: For the cheesecake layer, beat the cream cheese and powdered sugar with an electric mixer until smooth and creamy. Fold in 8 ounces of thawed Cool Whip using a spatula until fully combined.

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

Step 5: Remove the crust from the freezer. Evenly spread the cheesecake mixture over the crust, covering to the edges. Next, spread the thickened butterscotch pudding over the cheesecake layer. Finally, spread the remaining Cool Whip over the top layer.

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

Step 7: Before serving, garnish with optional toppings such as butterscotch chips, chopped Heath bars, pecans, or a drizzle of butterscotch sauce. Slice into squares and serve chilled.

Tips & Variations

For a crunchier texture, toast the graham cracker crumbs lightly before mixing with butter.

Use whole milk instead of half and half to lighten the pudding layer slightly.

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

Add chopped nuts or toffee bits between layers for extra texture.

Storage

Store Butterscotch Lush covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. To maintain freshness, avoid leaving it at room temperature for extended periods. Leftover slices can be served cold or allowed to soften slightly at room temperature for 10 minutes before enjoying.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert actually benefits from being made a day in advance because chilling allows the layers to set perfectly and the flavors to meld.

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

You can substitute Cool Whip with an equal amount of freshly whipped heavy cream sweetened lightly with powdered sugar for a more natural alternative.