A Southern Grace: Butterscotch Lush

Butterscotch Lush


Serves 12

  • 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
  • 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
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.

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