If you love nostalgic, creamy desserts that come together in minutes, you're going to love my Nanu's Butterscotch Pudding Cake recipe. This easy butterscotch dessert is made with a buttery graham cracker crust, a sweet cream cheese layer, silky butterscotch pudding and a fluffy whipped topping. It's finished with Butterfinger candy crumbles for the perfect sweet crunch.
Mix the crushed graham crackers, melted butter, and sugar. Press the mixture into a 9x13-inch dish to form the crust.
Beat the softened cream cheese, ¼ cup of sugar, and 2 tablespoon milk until smooth. Mix in half of the Cool Whip and beat again until creamy. Spread this layer over the crust.
In a separate bowl, beat the instant butterscotch pudding mix and 3 cups of milk with a hand mixer for 3–5 minutes, until thick. Spread over the cream cheese layer.
Top with the remaining Cool Whip and sprinkle with crushed Butterfinger candy.
Refrigerate for 2–3 hours or overnight before serving.
Notes
Storing: Store covered in the refrigerator for up to 5 days. Tip 1: Use softened cream cheese to ensure the cream cheese layer mixed smoothly without lumps.Tip 2: Chill before serving - allowing the dessert to chill helps the layers set properly.Tip 3: Crush the butterfinger candy finely - smaller pieces distribute better across the top of the cake.
Did You Try This Recipe?Mention @myminichefs or tag #myminichefs! Scan the QR code to check for any recipe updates, including tips, answers to FAQs and to ask me a question!