Name: Butterscotch Delight
Prep time: 25 min
Cook time: 10 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 2 cups graham-cracker crumbs; 6 tablespoons melted butter; 1/4 cup sugar; 8 oz cream cheese; 1 cup powdered sugar; 8 oz whipped topping; 2 (3.4 oz) packages instant butterscotch pudding; 3 cups cold milk; 1/2 cup brown sugar (for stovetop version); 3 tablespoons cornstarch (for stovetop version); 2 cups milk (for stovetop version); 2 tablespoons butter (for stovetop version); 1 teaspoon vanilla (for stovetop version); 1/2 cup butterscotch chips or shaved toffee (for topping)

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Butterscotch Delight is a creamy, layered dessert that balances rich butterscotch pudding with a tangy cream cheese layer and a crunchy crust. I first tested this recipe years ago when I wanted a no-fuss showstopper for a potluck, and it quickly became a go-to. The result is an easy-to-make sliceable dessert that always gets asked-for seconds.

Why Make This Recipe

Incredible butterscotch flavor with a smooth pudding layer and a light whipped topping.
Fast to assemble for busy weeks — many versions are no-bake or only require a quick bake for the crust.
Great for gatherings: it serves a crowd when made in a 9×13-inch pan.
Versatile — you can adapt it for gluten-free or dairy-free diets with simple swaps.
I love this recipe because chilling it overnight deepens the flavor and makes slicing neat and satisfying. Also, if you enjoy layered desserts, try a complementary fruit option like this Apricot Cheesecake Fillo Galette for contrast: Apricot Cheesecake Fillo Galette.

Recipe Overview

Prep time: 25 minutes (active)
Chill time: 4 hours to overnight
Cook time: 10 minutes (if baking crust)
Total time: about 4 hours 35 minutes (including chill)
Servings: 12 (9×13-inch pan)
Difficulty: Easy
Method: Layered assembly with either a baked graham-cracker or shortbread crust, a cream-cheese whipping layer, a cooked or instant butterscotch pudding layer, and a whipped topping finish.

My Experience Making This Recipe

I tested this dessert both with instant pudding mixes and with a stovetop butterscotch custard. Instant pudding is quicker and still tastes great, while the stovetop version gives a silkier, deeper flavor. The main discovery was that chilling at least 4 hours — preferably overnight — is essential for clean slices and the best texture.

How to Make Butterscotch Delight

Start by making the crust: pulse 2 cups graham-cracker crumbs with 6 tablespoons melted butter and 1/4 cup sugar, press into a 9×13-inch pan and bake at 350°F (175°C) for 8–10 minutes, or chill if you prefer no-bake crust. Beat 8 oz cream cheese with 1 cup powdered sugar until smooth, then fold in 8 oz whipped topping. Prepare 2 (3.4 oz) packages instant butterscotch pudding with 3 cups cold milk, or cook a stovetop pudding with 1/2 cup brown sugar, 3 tbsp cornstarch, 2 cups milk, 2 tbsp butter, and 1 tsp vanilla until thickened. Layer crust, cream-cheese mixture, pudding, and top with remaining whipped topping and 1/2 cup butterscotch chips or shaved toffee. Chill until set and slice into squares.

Equipment notes: a 9×13-inch baking pan, electric mixer or whisk, saucepan if making stovetop pudding, and a rubber spatula for clean layering.

Expert Tips for Success

For a firmer crust, bake the graham base for 8–10 minutes at 350°F and cool completely before layering. This prevents sogginess.
If using instant pudding, whisk it vigorously for 2 minutes and let it thicken 5–10 minutes before layering to avoid a runny middle.
When folding the whipped topping into the cream cheese, use a rubber spatula and gentle strokes to keep the mixture airy and light.
Chill the finished dessert at least 4 hours; overnight is best for clean slices and fully set layers.
Use proper equipment: a silicone spatula for scraping and an offset spatula for even layering improve appearance and speed.

How to Serve Butterscotch Delight

Serve chilled with a drizzle of warm caramel or a sprinkle of flaky sea salt for contrast.
Garnish each square with toasted pecans or chopped roasted hazelnuts for a crunchy finish.
For a party, cut into small bars and place on a platter with fresh berries to balance sweetness.
This dessert is ideal for holidays, potlucks, or casual weekend gatherings when you want an impressive yet easy sweet.

Storage and Reheating Guide

Store leftovers covered in the refrigerator for up to 4 days in an airtight container or wrapped tightly with plastic wrap. For longer storage, freeze individual slices on a baking sheet until firm, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving; avoid microwaving, which will ruin the texture. If topping seems weepy after thawing, skim off excess liquid and add a fresh dollop of whipped topping.

Recipe Variations

Gluten-free: Swap regular graham crackers for gluten-free graham crumbs or a crust made from ground gluten-free cookies.
Dairy-free: Use full-fat coconut milk pudding (stovetop) or a dairy-free instant pudding, dairy-free cream cheese, and coconut whipped topping. Chill well to help the coconut whipped topping firm up.
Deeper butterscotch: Make a stovetop brown-butter butterscotch pudding using browned butter and dark brown sugar for a caramelized flavor.
Nutty or salty twist: Add 1/2 cup toasted pecans into the crust or sprinkle chopped salted nuts on top for texture and contrast.

Nutritional Highlights

Butterscotch Delight is a dessert high in sugar and saturated fat, so enjoy it in moderation. It provides calcium from dairy and can be adapted to lower added sugar using sugar-free pudding and reduced-sugar crusts. Allergens include milk and wheat (from graham crackers); nuts may be present if used as a topping. A typical serving is about 1/12 of a 9×13 pan.

Troubleshooting Common Issues

Pudding layer too runny: If using instant pudding, let it sit 5–10 minutes after whisking to fully thicken. For stovetop versions, cook until very glossy and thick; allow to cool slightly before layering.
Soggy crust: Bake the crust briefly at 350°F for 8–10 minutes and cool completely before adding wet layers, or brush a thin layer of melted butter over the cooled crust to seal it.
Layers mixing when assembling: Work with cooled or room-temperature pudding and a chilled crust; spread layers gently with an offset spatula to avoid tearing.

Frequently Asked Questions

Q: Can I make Butterscotch Delight ahead of time?
A: Yes — make it a day ahead and chill overnight for best texture and flavor. If freezing, portion first and thaw in the fridge before serving.

Q: Can I use homemade butterscotch sauce instead of pudding?
A: You can, but a sauce will be runnier than a set pudding. Thicken sauce with a little cornstarch slurry and cool it to spreadable temperature before layering.

Q: Is there a vegan version that still holds up?
A: Yes — use full-fat coconut milk pudding (stovetop with cornstarch), vegan cream cheese, dairy-free margarine in the crust, and coconut whipped topping. Chill well so the coconut components firm up.

Q: How do I get neat slices for serving?
A: Use a sharp knife warmed under hot water and wiped dry between cuts. Chill the dessert thoroughly (overnight if possible) to make slicing clean and tidy.

Conclusion

For more versions and inspiration for this layered butterscotch treat, check these recipes: Butterscotch Delight – i am baker, Butterscotch Delight – Plowing Through Life, Butterscotch Delight – Gonna Want Seconds, No-Bake Butterscotch Delight Recipe, and Butterscotch Lush (or Butterscotch Delight!) ~ Simple Sweet Recipes.

Butterscotch Delight