Butterscotch Heaven Dessert (Print)
Silky butterscotch meets caramel and whipped cream in this indulgent treat.
# Ingredients:
→ Crust
01 -
1½ cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
1 (3.4 oz) box instant butterscotch pudding mix
05 -
1½ cups whole milk
06 -
1/2 cup heavy cream
07 -
1/4 cup brown sugar
08 -
4 oz cream cheese, softened
09 -
1 teaspoon vanilla extract
→ Topping
10 -
1½ cups whipped cream or Cool Whip
11 -
1/4 cup caramel sauce (store-bought or homemade)
# Directions:
01 -
Preheat the oven to 175°C (350°F). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is fully moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes. Remove from the oven and let the crust cool completely.
02 -
In a large bowl, beat softened cream cheese until smooth and creamy. Add the butterscotch pudding mix, whole milk, heavy cream, brown sugar, and vanilla extract. Whip the mixture using a hand mixer or whisk until it becomes thick and creamy, about 2–3 minutes.
03 -
Pour the butterscotch filling into the cooled graham cracker crust. Use a spatula to spread the filling evenly.
04 -
Dollop or pipe the whipped cream or Cool Whip over the butterscotch filling. Drizzle the caramel sauce generously over the top.
05 -
Refrigerate the pie for at least 3 hours, or overnight, until fully set. Slice and serve chilled.
# Notes:
01 -
Ensure the pie is thoroughly chilled before slicing to maintain its shape.