Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping, divided
- 2 packages (3.4 oz each) instant butterscotch pudding mix
- 3 cups whole milk
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1.5 cups chopped pecans, toasted
Instructions
- Combine graham cracker crumbs, melted butter, and granulated sugar; press into bottom of 9×13 inch dish and freeze 10 minutes.
- Beat cream cheese and powdered sugar until smooth; fold in half of whipped topping and spread over crust.
- Whisk pudding mix and milk for 2 minutes; let sit 5 minutes to thicken, then spread over cream cheese layer.
- Combine brown sugar, butter, and heavy cream in small saucepan; simmer 3 minutes and stir in toasted pecans. Cool to room temperature.
- Spread remaining whipped topping over pudding layer and drizzle cooled pecan mixture on top.
- Refrigerate at least 4 hours before slicing and serving.
Notes
- Ensure pecan praline is fully cooled before drizzling to avoid melting the whipped topping.
- Can be prepared a day ahead; keeps well refrigerated.
- Serve chilled for best texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake Layering
- Cuisine: American
- Diet: Vegetarian