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Light and creamy, it’s no wonder another name for this dessert is Butterscotch Lush. Butterscotch Delight is a no-bake dessert made with layers of graham crackers, sweetened cream cheese, whipped topping, and butterscotch pudding.
Perfect for feeding a crowd, this pudding dessert is easy to make and can be prepared in advance for a gathering.
Step back from the oven and whip up an indulgent no-bake dessert. No-bake desserts are popular year-round, from the summer when you don’t want to turn on the oven to the holidays when you need to leave your oven free to handle the big meal.
Truffles, cheesecake, and Chocolate Pudding Pie are all easy and rich no-bake desserts that your friends and family will love. Easy enough for a summer potluck, but decadent enough for a holiday party.
Butterscotch Delight Ingredients
- Cinnamon graham cracker crumbs
- Sugar
- Butter
- Cream cheese
- Powdered sugar
- Vanilla
- Whipping cream
- Instant butterscotch pudding
- Butterscotch chips
- Cool Whip
Instant pudding is a delicious shortcut for many desserts, like cakes and cookies. The butterscotch pudding layer in this recipe not only gives this dessert its name but also most of its flavor.
Made from brown sugar and butter, butterscotch is a rich flavor that is perfect for desserts. While Blondies feature a mild butterscotch flavor, this dessert recipe is bold with butterscotch.
How to Make Butterscotch Delight
Layer One- Crust FIRST STEP: In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter.
SECOND STEP: 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.
Layer Two FIRST STEP: In a large mixing bowl place, the softened cream cheese, powdered sugar, vanilla extract, and, using a hand mixer, combine until light and fluffy and no lumps. Set aside.
SECOND STEP: 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.
THIRD STEP: Gently add the heavy whipping cream to the cream cheese mixture and fold together with a rubber spatula. Once combined, spoon half of the cream cheese/whipped cream mixture on top of graham cracker crust.
FOURTH STEP: Set the other half of the mixture aside.
FIFTH STEP: Place the 8×8 dish in the refrigerator while preparing the next step.
Layer Three FIRST STEP: In the bowl with the remaining cream cheese/whipping cream mixture, add the butterscotch pudding, chopped butterscotch chips, and heavy cream. Gently fold together until combined and solid in color.
SECOND STEP: Spoon the mixture on top of layer three in the 8×8 dish and spread evenly. This layer will be quite thick.
Layer Four FIRST STEP: Spread the Cool Whip on top of the 8×8 dish as the last layer.
SECOND STEP: Garnish with remaining ¼ cup chopped butterscotch chips and drizzle with butterscotch sauce.
THIRD STEP: Chill this Butterscotch Delight at least one hour before serving.
Cooking Tips
Lightly butter your pan before pressing the graham cracker crust into the bottom.
Chill for a minimum of 1 hour, but preferably 3-4 hours.
Top the dessert off with a combination of butterscotch, chocolate shavings, toasted coconut, or chopped pecans.
Storing this Recipe
- Store leftover dessert in the refrigerator.
- To freeze, cover the top with an airtight lid and store in the freezer. Allow to thaw in the fridge before serving.
Butterscotch Delight
Ingredients
- 1/2 cups cinnamon graham cracker crumbs
- 3 tbsp sugar
- 6 tbsp butter, melted
- 2 (8 oz) blocks of cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla
- 1 cup whipping cream plus 2 Tablespoons, divided
- 3.4 oz instant butterscotch pudding
- 3/4 cup butterscotch chips, roughly chopped and divided
- 8 oz Cool Whip
- Garnish with chopped butterscotch chips and chip crumbles. You can also drizzle with butterscotch sauce (like you use for ice cream or make your own)
DIRECTIONS
Layer One
- In a large mixing bowl place, the softened cream cheese, powered sugar, vanilla extract and using a hand mixer combine until light and fluffy and no lumps. Set aside.
- 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.
Layer Two
- In a large mixing bowl place, the softened cream cheese, powered sugar, vanilla extract and using a hand mixer combine until light and fluffy and no lumps. 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 heavy whipping cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of graham cracker crust.
- Set the other half of the mixture aside.
- Place the 8×8 dish in the refrigerator while preparing the next step.
Layer Three
- In the bowl with the remaining cream cheese/whipping cream mixture, add the butterscotch pudding, chopped butterscotch chips and heavy cream. Gently fold together until combined and solid in color.
- Spoon the mixture on top of layer three in the 8×8 dish and spread evenly. This layer will be quite thick.
Layer Four
- Spread the Cool Whip on top of the 8×8 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.
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