Description
This Butterscotch Lush Dessert is a creamy, layered treat perfect for potlucks, holidays, or any special occasion. Featuring a crunchy pecan sandies crust, smooth cream cheese layer, luscious butterscotch pudding, and topped with whipped topping and pecans, this no-bake chilled dessert combines rich flavors and textures in every bite.
Ingredients
Units
Scale
Crust
- 11.3 oz Package of Keebler's Pecan Sandies
- 8 tbs Salted Butter, melted
- 1/2 cup All Purpose Flour
Cream Cheese Layer
- 12 oz Cream Cheese, softened
- 1.5 cups Confectioner's Sugar
- 1 cup Cool Whip (Whipped Topping), divided
Pudding Layer
- 2 (3.4 oz) Boxes of Butterscotch Instant Pudding Mix (ensure instant)
- 3.5 cups Milk
Topping
- 7 oz Cool Whip (remaining from 8 oz total)
- 6 oz Crushed Pecans
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 325 degrees Fahrenheit. Finely crush the Keebler’s Pecan Sandies cookies and transfer them to a mixing bowl. Add the melted salted butter and all-purpose flour to the crushed cookies and mix until combined.
- Bake Crust: Press the cookie mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust. Bake in the preheated oven for 10 minutes. Remove and let it cool completely before proceeding.
- Make Cream Cheese Layer: Using a stand mixer or hand mixer, beat the softened cream cheese together with 1.5 cups of confectioner’s sugar until smooth. Add in 1 cup of Cool Whip and mix until well combined. Set this mixture aside.
- Prepare Butterscotch Pudding: In a separate bowl, beat the two boxes of instant butterscotch pudding mix with 3.5 cups of milk until the pudding thickens and is smooth and creamy.
- Assemble Layers: Once the crust is completely cooled, spread the cream cheese mixture evenly over it. Next, pour and spread the thickened butterscotch pudding over the cream cheese layer. Finally, spread the remaining Cool Whip on top in an even layer.
- Add Topping and Chill: Sprinkle the crushed pecans generously over the top of the layered dessert. Refrigerate the dish for at least one hour before serving to allow the layers to set and flavors to meld.
Notes
- Ensure you use instant butterscotch pudding mix as the recipe does not require cooking the pudding.
- Allow the crust to cool completely before adding other layers to prevent melting.
- This dessert is best served chilled and can be refrigerated up to 2 days.
- For extra crunch, toast the pecans lightly before crushing.
- Use full-fat cream cheese and Cool Whip for best texture and flavor.
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
