Go Back
Delicious Butterscotch Lush photo

Butterscotch Lush

This Butterscotch Lush is a no-bake, creamy delight with irresistible layers of flavor!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 package pecan sandies (11.3-ounce)
  • 6 tablespoons butter (melted)
  • 1/2 cup flour
For the Cream Cheese Layer:
  • 12 ounces cream cheese (softened)
  • 1 1/2 cups confectioners sugar
  • 1 package frozen whipped topping (16-ounce, thawed)
For the Pudding Layer:
  • 2 packages instant butterscotch pudding (3.4-ounce each)
  • 3 1/4 cups milk
  • Chopped pecans (optional)

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons

Method
 

Make Butterscotch Lush:
  1. Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). Combine the crushed pecan sandies with melted butter and flour in a mixing bowl. Mix until it resembles wet sand. Press firmly into the bottom of your 9x13-inch baking dish to form a crust. Bake for 10 minutes or until lightly golden. Allow to cool completely.
  2. Step 2: Make the Cream Cheese Layer - While the crust cools, beat softened cream cheese and confectioners sugar together until smooth. Gently fold in thawed whipped topping. Spread evenly over the cooled crust.
  3. Step 3: Prepare the Butterscotch Pudding - In another bowl, whisk together instant butterscotch pudding and milk for about 2 minutes or until thickened. Pour over the cream cheese layer, spreading evenly.
  4. Step 4: Chill and Set - Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  5. Step 5: Serve and Garnish - Remove from refrigerator. Top with chopped pecans if desired and serve chilled.

Notes

  • Cover tightly with plastic wrap to keep fresh.
  • Best enjoyed within 3-4 days for optimal flavor.
  • Avoid freezing to maintain texture.