lush-ious

Butterscotch lush. I can't help it. I associate the word "lush" with someone who drinks too much.

Most (normal) people would think of its pleasant meanings first--very rich, providing enjoyable sensory pleasure, growing in great abundance, etc. Fortunately for me, after having this dessert which someone cleverly named using the term "lush", I'll henceforth think of delicious, sweet things whenever I see that word.

After making cherry delight twice in three weeks and relishing it very much, I came across a recipe for something extremely similar but focusing on the flavor of butterscotch pudding rather than cherries. I happen to LOVE butterscotch pudding, so the idea of combining it with a buttery graham cracker crust and a creamy topping sounded very good indeed.

I sort of inverted the layers used in the recipe that inspired this creation. I thought the pudding would be best underneath the fluffy cream cheese mixture instead of on top. Granted, I haven't tried it the other way, but I'm not sure it could be any better than what this method yielded. I really liked the crunchy toasted pecans as garnish, too, though I would recommend adding them to each slice right before you serve or eat it--they can get soggy and crunchless pretty quickly.

Luscious Butterscotch Lush
(printable recipe)
Serves 12
Ingredients:
Crust:

• 1-1/2 cups graham cracker crumbs
• 1/2 cup ground or finely chopped pecans
• 1/2 cup butter, melted
• 1/4 cup granulated sugar

Topping:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 (8-ounce) tub frozen whipped topping, thawed
• 1 (3.4-ounce) instant butterscotch pudding
• 1-1/2 cups milk
• Chopped toasted pecans, for garnish

Directions:
Preheat oven to 350 degrees F. Lightly grease a 7x11-inch pan and set aside.
Stir together the graham cracker crumbs, ground pecans, melted butter, and sugar in a medium bowl (or pulse them all together in a food processor).
Transfer the crumb mixture into the prepared pan and press out in an even layer on the bottom of the dish.
Bake for 8 to 10 minutes, then let cool completely.
Using an electric mixer, beat the butterscotch pudding mix with the milk on low speed until thick; spread this on top of the cooled crust.
To make the topping, beat the cream cheese until smooth and then gradually beat in the powdered sugar.
Fold in the whipped topping just until combined and no streaks remain.
Spread the cream cheese layer on top of pudding.
Garnish with chopped pecans if desired.