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Butterscotch Pudding Dessert

Butterscotch Pudding Dessert Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 9 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 9 whole graham crackers, crushed into fine crumbs
  • ¼ cup unsalted butter, melted
  • 2 (3.4 oz) boxes instant butterscotch pudding mix
  • 2 cups cold whole milk
  • 1 (8 oz) tub frozen whipped topping, thawed

Method
 

  1. Stir the graham cracker crumbs and melted butter together. Press the mixture firmly into the bottom of an 8×8 or 9×9 dish. Chill for 10 minutes.
  2. Whisk the pudding mix and milk for 2 minutes until thick and smooth.
  3. Spread the pudding evenly over the chilled crust. Chill for another 10 minutes.
  4. Spread the whipped topping over the pudding layer. Cover and refrigerate at least 4 hours.
  5. Slice into squares and serve cold.

Notes

For the cleanest slices, dip your knife in hot water and wipe it dry between cuts. This dessert needs at least 4 hours in the fridge to set completely, so plan ahead.