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 works also)

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

Instructions

Step 1: Prep by setting aside a 9×13-inch baking pan.

Step 2: In a medium bowl, combine graham cracker crumbs, light brown sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the baking pan to form the crust. Freeze for 20 minutes.

Step 3: In a mixing bowl, beat cream cheese and powdered sugar with an electric mixer until smooth. Fold in 8 ounces of thawed Cool Whip using a spoon or spatula until well combined.

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

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

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

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

Tips & Variations

For a richer crust, substitute half the graham cracker crumbs with crushed pretzels or nuts for added texture and flavor.

Use sugar-free pudding mix and light Cool Whip for a lower-calorie dessert option.

Add a layer of crushed Heath bars or toffee pieces between the cheesecake and pudding layers for extra crunch.

Allowing the dessert to chill overnight improves flavor melding and firmness for cleaner slices.

FAQs

Can I make this dessert ahead of time?

Yes, Butterscotch Lush is ideal for making ahead. Preparing it the day before allows the layers to set and flavors to meld. Just keep it refrigerated until serving.

Can I substitute whole milk for half and half?

Yes, whole milk works as a substitute for half and half, though the pudding layer may be slightly less rich and creamy. Using half and half gives a thicker, more indulgent result.