How to Make the Graham Cracker Crust
Crush the graham crackers into mostly fine crumbs using a rolling pin or food processor. Stir them with melted butter and granulated sugar until the mixture looks like damp sand. Press it firmly into the dish with the flat bottom of a measuring cup, then refrigerate it while you make the filling.
How to Keep the Butterscotch Layer Fluffy
Whisk both boxes of instant pudding with 3 cups of cold milk for about 2 minutes. Let the pudding thicken for another 2–3 minutes, then gently fold in half the whipped topping. Add the optional chopped nuts and butterscotch chips at this stage so they’re scattered throughout the filling.
Spread the pudding over the chilled crust. Dollop the remaining whipped topping across the pudding before smoothing it gently with a spatula. Starting with several small dollops makes it easier to spread the topping without pulling pudding into it.
How Long Should Butterscotch Lush Chill?
Cover and refrigerate for at least 4 hours. You can also chill it overnight for a make-ahead dessert. Serve cold with a large spoon for soft scoops or a spatula for more defined portions. Keep leftovers covered in the refrigerator and enjoy within 3–4 days.
Butterscotch Lush
A no-bake layered dessert with a graham cracker crust, fluffy butterscotch pudding, and whipped topping.
- Chill time — At least 4 hours
- Servings — 12
Ingredients
- 2 sleeves graham crackers (about 18–20 full sheets)
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar
- 2 boxes (3.4 ounces each) instant butterscotch pudding mix
- 3 cups cold whole or 2% milk
- 1 tub (8 ounces) whipped topping, thawed and divided
- ½ cup chopped pecans or walnuts, optional
- ¼ cup butterscotch chips, roughly chopped, optional
Instructions
- Lightly grease a 9-by-13-inch glass baking dish.
- Crush the graham crackers into mostly fine crumbs. Mix the crumbs with the melted butter and granulated sugar until evenly moistened.
- Press the crumb mixture firmly into an even layer in the prepared dish. Refrigerate while you make the filling.
- Whisk the instant pudding mixes and cold milk together for 2 minutes. Let stand for another 2–3 minutes to thicken.
- Gently fold 4 ounces of whipped topping into the pudding. Fold in the chopped nuts and butterscotch chips, if using.
- Spread the pudding mixture over the chilled crust. Dollop the remaining whipped topping over it and gently spread to cover.
- Cover and refrigerate for at least 4 hours or overnight. Serve chilled in 12 portions.