Table of Contents

Spread the love

Butterscotch Delight is a cozy, layered no-bake dessert that balances sweet, creamy butterscotch with a buttery graham crust and a light whipped topping. I’ve made it many times for potlucks and weeknight treat needs — it’s forgiving, quick to assemble, and always a crowd-pleaser.

Why Make This Recipe

Flavor: Rich butterscotch pudding layered over a crisp graham-cracker crust creates a silky-sweet contrast that everyone loves.
Convenience: No oven time; you assemble and chill, which keeps the kitchen cool in warm weather.
Make-ahead friendly: It improves after a few hours in the fridge, so you can prep it a day ahead for parties.
Versatile: Easy to dress up with chocolate, nuts, or toasted coconut for different occasions.
Personal insight: I love this recipe because it’s reliably delicious even when I’m pressed for time — the textures read as homemade even when the technique is simple.

Recipe Overview

Prep time: 20 minutes
Cook time: 0 minutes (no-bake)
Chill time: 2–4 hours (best if chilled overnight)
Total time: about 2 hours 20 minutes (or overnight)
Servings: 12 (9×13-inch pan)
Difficulty: Easy
Method: No-bake layered dessert; press crust, mix creamy layer, prepare instant or cooked butterscotch pudding, layer and chill.

My Experience Making This Recipe

When I tested this recipe, I made small adjustments to balance sweetness and texture. I found that chilling at least 4 hours helped the layers set cleanly and made slicing much easier.

How to Make Butterscotch Delight

Start by making a graham-cracker crust (about 2 cups crushed graham crackers mixed with 6 tablespoons melted butter, pressed into a 9×13 pan). Next, whip together 8 oz cream cheese (softened) with 1 cup powdered sugar until smooth, then fold in 8 oz whipped topping for a light middle layer. Prepare two 3.4-oz packages of instant butterscotch pudding with 3 cups cold milk, whisking for 2 minutes until thick; pour over the creamy layer and spread evenly. Finish with a final 8 oz whipped topping layer and sprinkle with butterscotch chips and chocolate shavings, then chill at 40°F for at least 2–4 hours.

Expert Tips for Success

Soften cream cheese properly: let 8 oz sit at room temperature for 30–45 minutes to avoid lumps and get a silky middle layer.
Press crust firmly: use the bottom of a measuring cup to compact the graham crumbs so the crust holds when slicing.
Use instant pudding for speed, or cook real butterscotch pudding for deeper flavor: cook on medium heat until thickened to 175–185°F, then cool slightly before layering.
Fold, don’t beat: gently fold whipped topping into the cream cheese mixture to keep the structure light and airy.
Chill thoroughly: slicing too early causes runny layers; refrigerate 4 hours or overnight for clean squares.

How to Serve Butterscotch Delight

Serve chilled straight from the pan with a sharp knife warmed under hot water and dried for clean cuts. Pair with something savory to balance the sweetness — for a fall meal I like to serve it alongside an autumn Caesar salad with delicata squash croutons for contrast. Top individual squares with a dollop of whipped cream and a sprinkle of chopped pecans or flaky sea salt to enhance the butterscotch notes. This dessert works well at potlucks, holiday dinners, and birthday parties.

Storage and Reheating Guide

Store covered in the refrigerator at 40°F for up to 4 days in an airtight container or covered pan with plastic wrap. For longer storage, freeze individual squares on a baking sheet until firm, then transfer to a freezer-safe container for up to 2 months; thaw in the fridge overnight before serving. Do not microwave to reheat — this is best served cold; microwaving will melt the whipped layers and change texture.

Recipe Variations

Gluten-free: Use gluten-free graham crackers or crushed gluten-free cookies for the crust. Press the crumbs with 6 tablespoons of melted butter as usual.
Dairy-free: Swap cream cheese and whipped topping for dairy-free cream cheese and coconut whipped topping; use a dairy-free butterscotch pudding or make a cooked caramel-style custard with coconut milk.
Chocolate-butterscotch: Add a layer of chocolate ganache (1 cup heavy cream heated to 180°F + 6 oz chopped chocolate) between the pudding and top layer for a richer dessert.
Nutty crunch: Mix 1/2 cup toasted chopped pecans into the crust or sprinkle on top for texture contrast.

Nutritional Highlights

This dessert is a treat-high in sugar and fat — enjoy in moderation and serve smaller portions (2×2 inch squares) for calorie control.
Key nutrients: provides calcium from milk and cream-based layers; adding nuts supplies healthy fats and some protein.
Allergen info: contains dairy and gluten in the standard recipe; nuts are optional but add allergen risk — see variations for gluten-free or dairy-free substitutions.

Troubleshooting Common Issues

Too runny layers: the pudding or cream layer wasn’t set; refrigerate longer (4–8 hours) and ensure instant pudding was allowed to thicken fully before layering. For cooked pudding, simmer until it reaches 175–185°F.
Crust falls apart: the crust wasn’t compacted enough or had too little butter; add 1–2 tablespoons more butter and press firmly with a flat-bottomed measuring cup.
Lumpy cream cheese layer: cream cheese was too cold; next time, let it soften at room temperature 30–45 minutes and beat until smooth before adding powdered sugar.

Frequently Asked Questions

Q: Can I use homemade butterscotch sauce instead of instant pudding?
A: Yes. Make a cooked butterscotch custard using brown sugar, butter, cream, and cornstarch, cook until thick (about 175–185°F), cool slightly, then layer. Homemade sauce gives deeper flavor but requires cooling to near room temperature before pouring over the whipped layer to prevent melting.

Q: How long should I chill before serving for best texture?
A: Chill at least 4 hours, ideally overnight. Chilling sets the layers so you can slice neat squares and the flavors meld, giving the best texture.

Q: Can I halve the recipe for a smaller crowd?
A: Absolutely. Use an 8×8-inch pan and halve ingredients; adjust chilling time — smaller volume may set in 2–3 hours but still benefits from longer refrigeration.

Q: What’s the best way to cut neat squares?
A: Run a sharp knife under hot water, wipe it dry, and make swift, single strokes. Clean the blade between cuts to avoid dragging soft layers.

Conclusion

If you’d like to compare versions or see visual step-by-step guides, these recipes are great references: Butterscotch Delight – i am baker, Butterscotch Delight – Plowing Through Life, Butterscotch Delight – Gonna Want Seconds, No-Bake Butterscotch Delight Recipe, and Butterscotch Lush (or Butterscotch Delight!) ~ Simple Sweet Recipes. These links offer variations, photos, and technique notes that pair well with the tips above.