For the Graham Cracker Crust:

  • 1-1/2 C graham crackers – crushed
  • 1/2 C (1 stick) butter – melted
  • 1/2 C sugar

For the Cream Cheese Layer:

  • 8 oz cream cheese – softened to room temperature
  • 2 C heavy whipping cream
  • 1/4 C sugar

For the Pudding Layer:

  • 2-1/2 C milk
  • 2 (3,4 oz each) butterscotch instant pudding

For the Whipped Cream Layer:

  • 1 C heavy whipping cream
  • 3 Tbsp powdered sugar

Toppings (optional):

  • butterscotch ice cream topping
  • chocolate bar – shaved


Make the Graham Cracker Crust:

  1. Preheat oven to 350 degrees
  2. Mix together graham cracker crumbs, melted butter and sugar
  3. Press mixture into the bottom of an 8″ square baking dish
  4. Bake for 15 minutes

Make the Cream Cheese Layer:

  1. Use a hand mixer to beat cream cheese and sugar until fluffy
  2. Add in 2 C heavy whipping cream and beat until stiff peaks form
  3. Layer over cooled graham cracker crust

Make the Pudding Layer:

  1. Beat milk and pudding mix. (If too thick, add a little more milk – you want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer)
  2. Spread over cream cheese layer

Make the Whipped Cream Layer:

  1. Beat heavy cream and powdered sugar, until it forms soft peaks
  2. Spread over pudding layer
  3. Chill 4 hours in the refrigerator, or until set

Top with Toppings (optional):

  1. Drizzle warmed butterscotch topping across the top
  2. Sprinkle with shaved chocolate pieces