Layered Butterscotch Delight

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 06/17/21
Beating cream cheese.
Tony Robins/Getty Images
Prep: 15 mins
Cook: 8 mins
Total: 23 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
308 Calories
19g Fat
30g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 308
% Daily Value*
Total Fat 19g 25%
Saturated Fat 12g 62%
Cholesterol 40mg 13%
Sodium 185mg 8%
Total Carbohydrate 30g 11%
Dietary Fiber 0g 1%
Total Sugars 16g
Protein 5g
Vitamin C 1mg 4%
Calcium 147mg 11%
Iron 0mg 3%
Potassium 197mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This butterscotch delight is made with layers of cookie crumbs or graham cracker crumbs, sweetened cream cheese, whipped topping, and butterscotch pudding. It's similar to this chocolate delight dessert, and it's always a hit!

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Ingredients

  • 1 1/2 cups gingersnap crumbs, or other cookie crumbs

  • 1/4 cup sugar

  • 1/3 cup unsalted butter, melted

  • 1 (8-ounce) package cream cheese, softened

  • 1/4 cup sugar

  • 2 tablespoons milk

  • 1 (8-ounce) container Cool Whip whipped topping, thawed

  • 2 (3.4-ounce) boxes instant butterscotch pudding

  • 3 1/2 cups cold milk

  • 1 cup coarsely chopped toasted pecans, or toasted coconut, optional, for garnish

Steps to Make It

  1. Heat the oven to 375 F (190 C/Gas 5).

  2. Combine gingersnap crumbs, 1/4 cup sugar, and melted butter. Press the crumb mixture into the bottom of a 9 x 13 x 2-inch baking pan. Bake in the preheated oven for 8 minutes. Remove to a rack to cool completely.

  3. In a mixing bowl with an electric mixer, beat the cream cheese with 1/4 cup of sugar and 2 tablespoons of milk until smooth and well blended. Fold in half of the whipped topping. Spread the mixture over the crust.

  4. Prepare the instant butterscotch pudding as directed on package, but use 3 1/2 cups of milk. Spoon the pudding over the cream cheese layer.

  5. Cover the pan and refrigerate the butterscotch delight dessert for 3 to 4 hours, or until thoroughly chilled.

  6. Spread remaining whipped topping over the pudding layer just before serving. If desired, sprinkle with chopped pecans or toasted coconut.

Tip

  • Top the dessert off with a sprinkling of toasted coconut or chopped pecans.