Butterscotch Delight is a decadent dessert that begins with a baked shortbread crust and is then topped with cream cheese filling, a creamy butterscotch pudding layer, and a creamy whipped cream layer. This simple tiered dessert is sure to please any butterscotch fan out there.
Butterscotch Delight is a new twist on a family-favorite classic dessert.
It’s a 4-Layer Delight made with butterscotch pudding instead of chocolate.
This recipe is one of my favorites and I think it could be made with many different kinds of fillings.
What about Lemon Delight? Or Strawberry Delight?
Layer 1 – Shortbread Crust
The base for this easy delight dessert recipe is an incredibly tender shortbread crust.
The shortbread crust is a mix of butter, flour, and pecans.
When I say butter, I mean real butter! Not margarine.
Real butter makes the most tender shortbread crust.
You’ll want to make sure the pecans are chopped finely.
Your crust will hold up better when you finely chop the pecans.
I use a small electronic chopper to finely chop the pecans because it saves so much time and energy.
Layer 2 – Thick and Tangy Cream Cheese
One of my favorite aspects of any of the tiered “delight” desserts on the site is the cream cheese layer.
It gives the dish a lot of richness and creaminess. You’re going to enjoy it!
You’ll need a block of cream cheese, a cup of powdered sugar, and half of a big tub of Cool Whip for the cream cheese layer.
Alternatively, you may use one small tub of Cool Whip. (This recipe would need two small tubs of whipped topping.)
Allow the cream cheese to soften before beginning to make the cream cheese layer.
Allowing cream cheese to rest on the counter for 1-2 hours is the simplest way to soften it.
If you’re pressed for time, soften cream cheese in the microwave.
Place the unwrapped cream cheese in a microwave-safe bowl and microwave on high for 20 seconds, or until softened but not melted.
Cream the cream cheese and powdered sugar together with an electric hand mixer.
Then, add the Cool Whip and mix until just incorporated.
Layer 3 – Butterscotch Pudding
A thick layer of Butterscotch Pudding makes up the third layer in this delicious Butterscotch Delight dessert recipe.
We’re using two small boxes of instant butterscotch pudding mix and 3 cups of milk.
The boxes of pudding each call for two cups of milk so you would traditionally use four cups of milk with two boxes of pudding mix.
But we’re making our butterscotch pudding thicker and richer by using only three cups of milk.
This is less milk than what is called for on the pudding mix box but it makes for thicker and richer pudding.
Here’s a really quick and easy pudding hack for you.
I like to add my milk and pudding mix to a plastic storage container then secure the lid and shake it for about 2-3 minutes until the pudding starts to thicken.
Hold the container over the kitchen sink just in case you have any leaks, but this is rare as long as you have a bowl that has a secure lid.
Oh man, this stuff is good. And does anyone else seem to have the inability to cut things straight?
Layer 4 – Cool Whip
The top layer of Butterscotch Delight is smooth and creamy Cool Whip whipped topping.
I have a good tip to ensure that the Cool Whip covers the top of the dish without making a mess of the pudding layer.
I like to spoon dollops of Cool Whip all over the top of the pudding layer then use the back of a spoon to spread it to fully cover.
Since you’re not having to move the Cool Whip around as much, you’re less likely to mess up the pudding.
You can top your Butterscotch Delight with some chopped pecans or even some butterscotch sauce. YUM!
Save this Butterscotch Delight Recipe to your Layered dessert board or your Butterscotch Recipes board.
- 1 stick butter, melted
- 1 cup flour
- 1/2 cup pecans, finely chopped
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 large tub whipped topping, divided
- 2 small boxes butterscotch pudding
- 3 cups milk
- 1 cup flour, 1 stick butter (melted), 1/2 cup nuts, chopped, Press into greased pan. Bake 325 degrees for 25 minutes.
- 8 oz cream cheese, 1 cup powdered sugar, 1/2 large bowl whipped topping. Mix and pour into cooled crust.
- 2 small boxes instant butterscotch pudding, 3 cups milk. Mix together and chill.
- Top with remaining whipped topping. Garnish with nuts, if desired. Chill before serving.
Use real butter, not margarine, for the flakiest crust.
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Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 329Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 191mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 6g
Nutrition Information Provided For Educational and Informational Purposes Only.