Description
Butterscotch Lush Dessert is a luscious, layered treat featuring a buttery pecan cookie crust, creamy sweetened cream cheese layer, rich butterscotch pudding, and topped with fluffy whipped topping and crunchy pecans. This no-fuss, make-ahead American dessert is perfect for potlucks, holidays, and any occasion that calls for a decadent yet simple dessert.
Ingredients
Units
Scale
Crust
- 11.3 oz package Keebler's Pecan Sandies cookies, finely crushed
- 8 tablespoons 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)
Butterscotch Pudding Layer
- 2 (3.4 oz) boxes butterscotch instant pudding mix (instant, no-cook type)
- 3.5 cups milk
Topping
- 7 oz Cool Whip (whipped topping) (remaining after using 1 cup in cream cheese layer)
- 6 oz crushed pecans
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). Finely crush the Pecan Sandies cookies and transfer them to a mixing bowl. Combine the crushed cookies with the melted salted butter and all-purpose flour, mixing until well incorporated.
- Bake Crust: Press the cookie mixture evenly into the bottom of a 9×13 inch baking dish. Bake the crust for 10 minutes to set it. Once baked, remove from the oven and allow it to cool completely before adding the next layers.
- Make Cream Cheese Layer: Using a stand mixer or hand mixer, beat the softened cream cheese and confectioner’s sugar until smooth and creamy. Then fold in 1 cup of Cool Whip until combined. Set this mixture aside.
- Prepare Pudding Layer: In a mixing bowl, beat together the butterscotch instant pudding mixes and 3.5 cups of milk until the pudding thickens, about 2 minutes.
- Assemble Layers: Spread the cream cheese mixture evenly over the cooled cookie crust. Next, evenly spread the thickened butterscotch pudding over the cream cheese layer.
- Add Whipped Topping: Spread the remaining Cool Whip (about 7 oz) over the pudding layer to create the final creamy topping.
- Garnish and Chill: Sprinkle the crushed pecans evenly over the top of the whipped topping layer. Refrigerate the entire dessert for at least one hour before serving to allow layers to set and flavors to meld.
Notes
- Be sure to use instant butterscotch pudding mix, not the kind that requires cooking.
- Allow the crust to cool completely before spreading the cream cheese mixture to prevent melting and mixing layers.
- For best flavor, refrigerate for several hours or overnight.
- Can be stored covered in the refrigerator for up to 3 days.
- Make sure the cream cheese is softened to avoid lumps in the cream cheese layer.
Nutrition
- Serving Size: 1 slice (assuming 16 slices)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
