Description
A decadent layered dessert featuring a buttery pecan crust, creamy cheesecake filling, luscious butterscotch pudding, and a whipped topping finish. Perfect for potlucks, holidays, or anytime you crave something sweet and indulgent!
Ingredients
Scale
For the Crust:
- 1/2 cup butter, cubed (cold for easy mixing)
- 1 cup all-purpose flour
- 1/2 cup pecans, finely chopped
For the Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
For the Pudding Layer:
- 3 cups cold milk
- 2 (3.4 oz) packages instant butterscotch pudding mix
For the Topping:
- 1 (8 oz) container whipped topping
- 1/4 cup chopped pecans (for garnish)
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine cold butter, flour, and chopped pecans. Mix until crumbly.
- Press the mixture evenly into the bottom of a 9×13-inch baking dish.
- Bake for 15–18 minutes or until lightly golden. Let cool completely.
- Make the Cream Cheese Layer:
- In a mixing bowl, beat softened cream cheese and powdered sugar until smooth.
- Fold in 1 cup of whipped topping.
- Spread the mixture evenly over the cooled crust.
- Prepare the Pudding Layer:
- In a large bowl, whisk together cold milk and butterscotch pudding mix until thickened (about 2–3 minutes).
- Spread the pudding evenly over the cream cheese layer.
- Add the Topping:
- Gently spread the remaining whipped topping over the pudding layer.
- Sprinkle chopped pecans on top for garnish.
- Chill and Serve:
- Refrigerate for at least 4 hours (or overnight) to set.
- Slice and serve chilled.
Notes
- For a nut-free version, substitute the pecans with graham cracker crumbs in the crust and omit the garnish.
- Feel free to swap the butterscotch pudding for vanilla or chocolate for a fun twist.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg