If you love nostalgic, creamy desserts that come together in minutes, you're going to love our 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.
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We call this layered pudding dessert "muddin'" and our great-grandmother Nanu makes it every time we visit her in Tennessee. It's become a much-loved staple that never lasts long!
Her classic butterscotch layered dessert is a no-bake treat that's perfect for potlucks, holidays, or whenever you want an easy dessert everyone will devour. It's a favorite amongst the kids and adults, just like our Oreo brownies, no-bake Oreo cheesecake bars and chocolate pistachio cookies!
Even better? This butterscotch lush recipe takes just minutes to assemble and chills in the fridge until ready to serve.
Why You'll Love Butterscotch Pudding Cake
- No baking required - perfect for warm days and cold days alike
- Quick to assemble with simple ingredients
- Creamy, crunchy and sweet in every bite
- A nostalgic butterscotch dessert everyone loves
Ingredients
- 2 packages (1.8oz each) of instant butterscotch pudding - this can be hard to find in stores but you can find it on Amazon.
- 16 ounces Cool Whip (2 regular sized 8 ounce tubs)
- 1 Butterfinger candy bar, or 6-8 fun size bars.
- 1 ½ cup crushed graham crackers
- 8 ounces softened cream cheese
- ½ cup white sugar
- ½ cup melted butter
- 3 cups milk
Tips from the Chef
- Use softened cream cheese to ensure the cream cheese layer mixed smoothly without lumps.
- Chill before serving - allowing the dessert to chill helps the layers set properly.
- Crush the butterfinger candy finely - smaller pieces distribute better across the top of the cake.
How To Make Butterscotch Pudding Cake
- 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.
How To Store
Store covered in the refrigerator for up to 5 days.
Recipe FAQs
Yes. If you use pudding that must be cooked to thicken, make the pudding according to the package. Let it cool completely before adding the pudding layer to the dessert.
Yes! It's actually better when made a day ahead of time, as the layers have time to set.
Yes, it can be frozen but the texture of the pudding layer may change.
Recipe
Nanu's Butterscotch Pudding Cake
Ingredients
- 1 ½ cups graham crackers, crushed
- ½ cup white sugar, divided
- ½ cup melted butter
- 8 oz cream cheese, softened
- 2 tablespoon milk
- 16 oz Cool Whip, 2 eight-ounce tubs
- 2 packages instant butterscotch pudding
- 3 cups milk
- 1 Butterfinger candy, crushed
Instructions
- 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
Nutrition
Liz says
Loved this cake!! So delicious. And easy to make for a crowd!