Butterscotch Delight is a delicious summertime treat made with cream cheese and butterscotch pudding. It’s quick and easy and totally delicious.
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 shortbread crust is a mix of butter, flour, and pecans.
You’ll want to make sure the pecans are chopped finely.
Your crust will hold up better when you finely chop the pecans.
And use real salted butter.
Layer 2 – Thick and Tangy Cream Cheese
This is perhaps my favorite layer – the cream cheese layer.
Be sure to let your cream cheese sit out on the counter for at least an hour so that it’ll soften up.
Mix together the cream cheese and powdered sugar then add in half the bowl of Cool Whip.
Layer 3 – Butterscotch Pudding
This layer is two small boxes of butterscotch pudding mix combined with 3 cups of milk.
This is less milk than what is called for on the pudding mix box but it makes for thicker pudding.
I like to add my milk and pudding mix in a plastic storage container then secure the lid and shake it for about 2-3 minutes until the pudding starts to thicken.
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: Unsaturated Fat: 0g