Description
A layered no-bake dessert with a vanilla sandwich cookie crust, a smooth cream cheese filling, and a rich butterscotch pudding center.
Ingredients
Scale
1 (16 ounce) package cream-filled vanilla sandwich cookies, crushed
1/2 cup butter, melted
8 ounces cream cheese, softened
1 cup confectioners’ sugar (sugar-free or regular)
12 ounces frozen whipped topping, thawed, divided
2 cups whole milk
1 box butterscotch pudding mix
Instructions
- Step 1: Set aside 1 cup of the crushed cookie crumbs for the topping. In a small bowl, combine the remaining cookie crumbs with the melted butter.
- Step 2: Press the crumb and butter mixture into the bottom of a greased 13×9-inch dish.
- Step 3: In a large bowl, beat the softened cream cheese and confectioners’ sugar together until smooth.
- Step 4: Fold 1 1/2 cups of the thawed whipped topping into the cream cheese mixture. Spread half of this mixture over the crust.
- Step 5: Prepare the butterscotch pudding with the milk according to the package instructions. Let it stand for 2 minutes to become soft-set.
- Step 6: Spread the pudding over the first cream cheese layer in the dish.
- Step 7: Spoon the remaining cream cheese mixture on top of the pudding layer and spread evenly.
- Step 8: Top with the remaining whipped topping and sprinkle with the reserved cookie crumbs.
- Step 9: Cover and refrigerate for at least 2 hours before cutting into squares to serve.
Notes
Ensure the cream cheese is fully softened to avoid lumps in the filling.
For the pudding to set correctly, it is best to use cold milk.
The dessert needs to chill for at least 2 hours to set properly, but chilling longer will result in cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American