Butterscotch Lush, also known as Butterscotch Delight, is a 4-layer dessert of graham cracker crust, cream cheese, pudding, and whipped cream. Topped with butterscotch and chocolate shavings.
Affiliate links are used in this post.
My best friend had been telling me about a chocolate lush her family would make at family gatherings for a few months. It’s also sometimes called “Butterscotch Delight.”
The other night we were together, and rummaging through my pantry looking for a fun recipe to make.
I found a couple of packages of butterscotch pudding. They were calling my name.
Butterscotch pudding is my favorite pudding flavor. It’s so rich and creamy.
This amazing layered dessert was everything I was hoping it would be, and more.
I had tasted each layer, licking the bowl, while making it, and they each were divine. I knew the recipe was going to be magical.
The layers are such a perfect combination, that this Butterscotch Lush is to die for.
Creamy layers, sweet layers, and then a magical graham cracker crush that ties it all together. Heavenly.
You can slice it into 9 big squares, and you’ll be happy you did, or cut them a bit smaller if you have a big group to share with.
The toppings really makes it such a pretty dessert, that it will be the first one devoured from the dessert table.
No matter what you know this recipe — Butterscotch Lush or Butterscotch Delight, it’s a keeper.
I’ve since tried the classic chocolate lush version, but the butterscotch is my very favorite! These flavors are just dreamy together.
Butterscotch Lush Recipe
Butterscotch Lush is a 4-layer dessert of graham cracker crust, cream cheese, pudding, and whipped cream. Topped with butterscotch and chocolate shavings.
Graham Cracker Crust
- 1.5 cup graham crackers, crushed
- 1 stick butter (1/2 cup), melted
- 1/2 cup sugar
Cream Cheese Layer
- 1 package (8 oz) cream cheese, softened
- 2 cups heavy cream
- 1/4 cup sugar
- 2.5 cups milk
- 2 small packages butterscotch instant pudding
Whipped Cream Layer
- 1 cup heavy cream
- 3 Tbls powdered sugar
- Butterscotch ice cream topping
- Chocolate bar, shaved
Graham Cracker Crust:
- Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
- Press mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.
Cream Cheese Layer:
- Use a hand mixer to beat cream cheese and sugar until fluffy.
- Add in 2 cups heavy cream and beat until stiff peaks form.
- Layer over cooled graham cracker crust.
- Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer.
- Spread over cream cheese layer.
Whipped Cream Layer:
- Beat heavy cream and powdered sugar, until it forms soft peaks.
- Spread over pudding layer.
- Chill 4 hours in the refrigerator, or until set.
- Drizzle warmed butterscotch topping across the top.
- Sprinkle with shaved chocolate pieces.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 598Total Fat: 35gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 103mgSodium: 226mgCarbohydrates: 67gFiber: 1gSugar: 56gProtein: 6g
Jennifer H says
Whoa. That looks so creamy and delicious. I’m bookmarking this for trying later!
use a 9X13 pan as I used a 8×8 as directed and it didnt fit, also don’t bake the crust, it was hard!!!! But its deffinately ummy!!!
I agree. It fits better in a 9×13.
Wish I would have read your comment first!! ????
Oh this looks amazing. I have been looking for a new dessert to serve at our get together this week. I now know what I am making.
valmg @ Mom Knows It All says
My Dad is the biggest butterscotch fan ever. This looks like it would be perfect with a big glass of milk or a cup of coffee.
Oh that looks delicious! Would be great for a Halloween event we are attending on sunday!
Claudia Krusch says
IT looks sooooo amazing! Mu husband would love it! I can’t wait to make it!
Amazing recipe!!!!!!!!!! I want to try it!! thank you for sharing this to us, it will be surely recognize by my family 🙂
Hali @daytodayMOMents says
This looks so good, just the kind of dessert I like. I can’t use the ingredients here but am inspired. : )
Oh. My. Word! That looks amazing! Can’t wait to try this myself!
Can this be made the day/night before an event if kept in the refrigerator?
I wanted to make a 9×13 size. How would I need to adjust the recipe for that size pan?
You can make this same recipe portion in a 9×13, it’ll just not be so tall (to the top of the pan edge). Or you can do 1.5 times the recipe.
Would the ingredients be doubled if I wanted to make this in a 13×9 pan?
I’d do 1.5 times the recipe for a 13×9 pan. You’re going to love it!
Don’t double! Just do in a 9×13 pan. It will be perfect. And don’t bake the crust!
Vickie Dahlstrom says
I wonder how chocolate pudding with peanut butter topping would be?
I bet it would be yummy!! I’m working on an Oreo lush! 🙂
That one I will try. I put peanut butter on my ice cream. Loveee peanut butter.
It tastes as good as it looks. This recipe is a keeper
Could this be made with Kool Whip in place of Whipped Heavy Cream? Something I don’t keep on hand and Grocery to far to run to at moments notice.
Mmmmm this looks fantastic how aboit pistachio??
Yes! Allow it to cool before adding. 🙂
Denise O. says
I made this today for dessert tonight. Are you sure an 8 x 8 pan is correct? After I put the pudding layer on, it was full to the top. There would be no way to cover it in the fridge if I did the last layer. So, I’m opting to use cool whip for the last layer and put it on before serving. It looks yummy!
I used an 8×8 pan and it was full to the top! But I wanted thick layers for a show-stopping dessert. You can use a larger 9×13 if you want it not so tall or to allow it to go a bit further.
If using a 9×13 would we need to double or how would I go about that?
If you use a 9×13 it will just not be quite so tall in the dish, but it works just fine!
Does it require gelatin? Or can we put gelatin in any of the layers?
It uses instant pudding, not gelatin. You could, I suppose, use a gelatin layer in place of the pudding layer. But it would quite a different dessert!
Would it be okay to use pudding that you cook first? Then, just chill and let it cool before the last layer? I like the taste of the cooked pudding better!
Yup! As long as it’s not too thin/runny, and the pudding can hold up on it’s own then it will work!
What a delicious looking pie! My boyfriend isn’t a butterscotch fan, so I will need to either cut the recipe in half for myself, or wait until the next family function, but this pie is definitely on my list. Pinned, and shared to my recipe groups on Facebook. Found you at the Inspiration Monday party hosted by Scattered Thoughts of a Crafty Mom.
I recently started a new link up on my EyeLoveKnots blog, and would love if you came to link up! Here is the current one: https://eyeloveknots.com/2018/06/super-crafty-sunday-link-up-6-eyeloveknots-sponsored-giveaway.html
It’s a beautiful dessert and looks delicious!
When I see luscious desserts like this I make up new words like yumdeliecious! This post is featured at Merry Monday this week. Sharing! Can’t wait to see what you’re sharing this week!
Can you use store bought graham cracker crust?
You can use store bought crushed graham cracker crumbs. The crust itself would need to probably be ground up for it to fit right in an 8×8 pan. You could make a smaller batch and just fill the store bought crush and make a “pie version”.
I have made a chocolate lush with chocolate pudding but my crust was made with flour, butter and chopped walnuts or pecans. I will definitely try this at our next pot luck.
Can you use a different flavor besides butterscotch!? It looks great just not a fan of butterscotch and I’m not much of a cooker or baker so I don’t know if it’s possible to use a different flavor? Anyone know if you can and if so what would work and ideas of different flavors that would work! Thanks!!!!!!
Absolutely! Try chocolate pudding!
You can also make this recipe with lemon or pistachio…it’s just a great recipe – just pick your flavor!
Just made this but used an 8×11 dish instead. waiting to taste it this evening. It filled this size of dish nicely.
I am in the process of making this and I mixed the pudding with the milk and beat the living daylight out of it but it did not firm up. I added it any way. I have it in the refrigerator hoping it will firm up.Should the pudding been heated up first?
Nope, you don’t need to heat the pudding. You use a lot less milk than the traditional pudding mix calls for, which makes it thicker. Did you use the Instant pudding packages? It shouldn’t be a cook and serve! Hope that helps!
I am wanting to make this for a dessert table. If I bake then crumble the crust layer, do you think this would layer well in a trifle bowl?
Yes! Go for it! It’s a great layered dish.
I can’t find instant pudding anywhere. Can I use the pudding cups? I found the cook and serve but not sure what to do?
That should work in a pinch! Cook and serve would be fine too, but you’d have to wait for it to cool before adding it as a layer.
My cream cheese layer was a bust! I don’t know what happened but I couldn’t get soft peaks after beating for 5 minutes. I followed the recipe exactly. I was wondering if it should have been 1/2 cup of heavy cream instead of 2 cups?? I tried adding a bit of the butterscotch instant pudding to it, hoping this would help but it didn’t. In the end, I mixed the cream cheese mixture and the pudding mixture together and I’m crossing my fingers for something edible!!
Janet Peterson says
Very good. I found this rexcipe way too large for an 8 x 8 pan. I used by 7 x 13 pyrex glass dish and even then I had to throw out part of the cream cheese layer. If I’d used it all I wouldn’t have had room for the other two layers.
Janet Peterson says
Also, I did not use a had mixer. I u sedmy itchen Aid.
Heather L says
I am going to make this for my son in laws supper. Can I make it Monday afternoon but not serve it until Wed night supper. Of course being stored in frig?
Yup, it will store in the fridge for a few days just fine!