Why You’ll Love This Recipe

I appreciate how this dessert brings together the nutty crunch of pecans, the smoothness of cream cheese, and the sweetness of butterscotch pudding. It’s easy to assemble, requires minimal baking, and can be prepared ahead of time, making it perfect for gatherings or potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1/2 cup butter, cubed
1 cup all-purpose flour
1/2 cup chopped pecans

For the Cream Cheese Layer:

1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 cup whipped topping

For the Pudding Layer:

2 (3.4 oz) packages instant butterscotch pudding mix
3 cups cold milk

For the Topping:

1 (8 oz) container whipped topping
1/4 cup chopped pecans

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, I cut together the butter and flour until crumbly, then stir in the chopped pecans.
I press this mixture into the bottom of the prepared dish and bake for 20 minutes. After baking, I let it cool completely.
For the cream cheese layer, I beat the softened cream cheese and powdered sugar until smooth. Then, I fold in the whipped topping until well combined and spread this over the cooled crust.
In another bowl, I whisk together the butterscotch pudding mixes and cold milk until thickened. I spread this over the cream cheese layer.
I top the pudding layer with the remaining whipped topping and sprinkle with chopped pecans.
I refrigerate the dessert for at least 3-4 hours, or until set, before serving.

Servings and Timing

Servings: Approximately 12-16 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 3-4 hours
Total Time: About 4 hours and 40 minutes

Variations

Cookie Crust: I sometimes use crushed pecan sandies cookies mixed with melted butter for the crust instead of the traditional flour-based crust.
Different Pudding Flavors: Substituting the butterscotch pudding with chocolate or vanilla pudding offers a new flavor profile.
Additional Toppings: Drizzling caramel sauce or adding chocolate shavings on top enhances the dessert’s richness.

Storage/Reheating

Storage: I store the Butterscotch Lush Cake covered in the refrigerator for up to 3 days.
Freezing: I avoid freezing this dessert, as the texture of the whipped topping and pudding layers may change upon thawing.

FAQs

Can I make this dessert ahead of time?

Yes, I often prepare it a day in advance and keep it refrigerated until serving. This allows the layers to set properly.

Can I use homemade whipped cream instead of store-bought whipped topping?

Absolutely. I whip heavy cream with a bit of powdered sugar until stiff peaks form and use it in place of the store-bought version.

Is it necessary to bake the crust?

Yes, baking the crust ensures it sets properly and provides a firm base for the layers.

Can I use a different type of nut?

Certainly. I sometimes substitute walnuts or almonds for pecans, depending on personal preference.

What can I do if the pudding layer is too runny?

I ensure to use instant pudding mix and cold milk. If it’s still runny, I let it sit for a few minutes to thicken before layering.

Conclusion

Butterscotch Lush Cake is a delightful, crowd-pleasing dessert that combines creamy, crunchy, and sweet elements into one irresistible treat. I find it perfect for holidays, potlucks, or any time I want to impress guests with minimal effort.