Ingredients
Crust:
1½ cups cinnamon graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter melted
Cream Cheese Layer
16 ounces cream cheese softened
¾ cup powdered sugar·
1 teaspoon vanilla
1 cup whipping cream
Butterscotch Pudding Layer
3.4 ounces instant butterscotch pudding
¾ cup butterscotch chips roughly chopped and divided
2 tablespoons heavy cream
Whipped Topping Layer
8 ounces Cool Whip
garnish with chopped butterscotch chips and chip crumbles cinnamon graham cracker crumbs You can also drizzle with butterscotch sauce (like you use for ice cream or make your own)
Instructions:
Crust Layer:
In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter.
Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
Cream Cheese Layer:
In a large mixing bowl place, the softened cream cheese, powered sugar, vanilla extract and using a hand mixer combine until light and fluffy and no lumps remain. Set aside.
In a chilled medium mixing bowl place the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.
Gently add the whipped cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of graham cracker crust.
Set the other half of the mixture aside.
Place the 8×8 dish in the refrigerator while preparing the next step.
Butterscotch Pudding Layer:
In the bowl with the remaining half of the cream cheese/whipping cream mixture, add the dry butterscotch pudding mix, chopped butterscotch chips and heavy cream. Gently fold together until combined and solid in color.
Spoon the mixture on top of layer two in the 8×8 dish and spread evenly. This layer will be quite thick.
Whipped Topping Layer:
Spread the Cool Whip on top of the 8×8 dish as the last layer
Garnish with remaining ¼ cup chopped butterscotch chips and drizzle with butterscotch sauce.
Chill at least one hour before serving. Ideally chill for 2 hours.