Butterscotch Lush Cake (Print version)
Creamy no-bake Butterscotch Lush Cake with a graham pecan crust, cheesecake-style filling, butterscotch pudding, and whipped topping.
# Ingredients:
For the crust
01 -
2 1/2 cups (250 g) graham cracker crumbs
02 -
1/2 cup (55 g) finely chopped pecans
03 -
3 tablespoons packed light brown sugar
04 -
10 tablespoons (140 g) unsalted butter, melted
05 -
1/4 teaspoon fine salt
For the cream cheese layer
06 -
8 oz (225 g) cream cheese, softened
07 -
3/4 cup (90 g) powdered sugar
08 -
1 teaspoon vanilla extract
09 -
8 oz (225 g) frozen whipped topping, thawed
For the butterscotch layer
10 -
2 boxes (3.4 oz each, 96 g each) instant butterscotch pudding mix
11 -
3 cups (720 ml) cold whole milk or half-and-half
For the topping
12 -
8 oz (225 g) frozen whipped topping, thawed
13 -
1/3 cup (55 g) butterscotch chips or toffee bits
14 -
2 tablespoons chopped pecans, optional
# Instructions:
01 -
Stir graham cracker crumbs, pecans, brown sugar, melted butter, and salt in a bowl until evenly moistened. Press firmly into the bottom of a 9x13-inch pan.
02 -
Place the pan in the freezer for 20 minutes while you prepare the filling. This helps the crust stay in place when the next layer is spread on top.
03 -
Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in 8 oz thawed whipped topping until evenly combined.
04 -
Whisk the instant butterscotch pudding mix with cold whole milk for 2 minutes. Let it stand for 3 minutes so it starts to thicken.
05 -
Spread the cream cheese mixture evenly over the chilled crust. Spread the thickened butterscotch pudding over it, then top with the remaining whipped topping.
06 -
Cover and refrigerate for at least 6 hours or overnight. Add butterscotch chips, toffee bits, and optional pecans just before slicing into squares.
# Good to know:
01 -
Chill at least 6 hours before slicing.
02 -
Best texture is within the first 2 days.
03 -
Add crunchy toppings right before serving.