Butterscotch Delight is a no-bake dessert with a graham cracker crust, a cream cheese filling, smooth butterscotch pudding, and a topping of whipped cream, butterscotch sauce, and butterscotch chips. It is a rich and indulgent dessert that is perfect for any occasion! And, it looks fancy, but it is easy to make. I just made my Strawberry Delight over the holidays, and it disappeared so quickly that I barely got a bite- everyone loved it!
Ingredients & Substitutions
- Crust: I crushed about 14 sheets of graham crackers for the crust. (I just used a wine bottle to crush the crackers in a sealed plastic bag.) When mixing the crumbs and sugar with the melted butter, ensure each crumb is coated so it doesn’t fall apart! A store-bought crust would also work.
- Cream Cheese Layer: Let the cream cheese soften to room temperature before mixing it with confectioners’ sugar (powdered sugar), vanilla, and whipped topping.
- Whipped Topping: Look for an 8-ounce tub of whipped topping. Or, make homemade whipped topping to use! It will be divided between the cream cheese layer and the topping.
- Pudding: I used instant butterscotch pudding in this recipe (not cook and serve). Mix it with cold whole milk. Mixing instant pudding mix with cold whole milk helps the pudding thicken because the mix absorbs the milk and sets it into a creamy texture. Whole milk works best for a rich flavor, but you can use lower-fat options like 2% or skim milk. Just know that the pudding might be lighter and less creamy with less fat.
- Toppings: To round out the butterscotch flavor, I added butterscotch chips and butterscotch sauce for serving. And, of course, don’t forget about the rest of the whipped topping!
Can I Use A Different Crust For Butterscotch Delight?
Absolutely! You can certainly use a different crust in this dessert. Try it with crushed vanilla wafers, chocolate cookies, or even a shortbread cookie crust (which I think would be amazing)! Let me know your favorite crust to use!
Can I Use A Different Sized Pan?
Sure, you can use a different-sized pan if you don’t have a 9×9-inch baking dish. I have made this in an 8×8-inch dish (like my Peach Delight), and it works just fine. Or, for a super thick dessert, a 7-inch square dish could also work. I do not recommend using a 9×13-inch baking dish–the dessert will be too thin.
How To Store Butterscotch Delight
Butterscotch Delight should be stored in the refrigerator, covered tightly with plastic wrap or aluminum foil, to keep it fresh. It will stay good for up to 3 days.
Can I Freeze Butterscotch Delight?
Yes, for longer storage, you can freeze butterscotch delight. To freeze, cover the dessert tightly with plastic wrap or aluminum foil and store it in an airtight container. It can be frozen for up to 1-2 months. Thaw it in the refrigerator before serving for the best texture.
Butterscotch Delight
Ingredients
Crust
- 2 cups (168 g) honey graham crackers, finely crushed (about 14 graham cracker sheets, crushed)
- 1 tablespoon granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Cream Cheese Layer
- 1 block (8 ounces) cream cheese, softened
- ½ cup (62.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1 container (8 ounces) whipped topping, thawed, divided
Butterscotch Layer
- 1 box (5.1 ounces) instant butterscotch pudding
- 2 cups (16 ounces / 488 g) whole milk, cold
Toppings
- butterscotch sauce, for drizzling
- butterscotch chips, for topping
Instructions
- Line a 9×9-inch baking dish with parchment paper, including up the sides of the dish. Set aside.
- In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and stir until fully combined with no dry spots.
- Press the crumbs firmly into the bottom of the lined baking dish in an even layer. Flatten the crust with the bottom of a glass. Place in the refrigerator to chill while you prepare the toppings.
- To a large bowl, add cream cheese. Using a hand mixer on medium speed, beat the cream cheese until creamy (1-2 minutes).
- Add confectioners' sugar and vanilla. Beat again until no lumps remain (about 1-2 minutes).
- Using a spatula, gently fold in 2 cups of whipped topping.
- Remove the crust from the refrigerator. Dollop the cream cheese mixture over the crust and spread into an even layer.
- Place the pan back into the refrigerator to chill while you prepare the remaining ingredients.
- To a separate mixing bowl, add pudding mix and milk. Beat with a hand mixer on medium speed for 1-2 minutes, or until all lumps are gone. Set aside for 5 minutes to allow the mixture to thicken.
- Pour the butterscotch mixture on top of the cream cheese layer.
- Place in the refrigerator to chill for 2 hours, up to overnight.
- When ready, top with the remaining whipped topping, butterscotch sauce, and butterscotch chips. Serve chilled.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This dessert is perfectly creamy with a great butterscotch flavor. A delicious treat!
Elizabeth
You can't go wrong with any of our delight desserts, they are all so good! If you love butterscotch, you will love this, for sure!
Bella
Not too sweet but just right. The combination of cream cheese and butterscotch is perfect.
Annabelle
Quick to prepare and tastes amazing. The butterscotch layer is the star of the show!
Selena
I love how the graham cracker crust adds a nice crunch. The creamy layers are just perfect, and the butterscotch flavors are perfect.
