Recipe information
Yield
serves about 15
Ingredients
2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1/3 cup, plus 3/4 cup granulated sugar
One 8-ounce package cream cheese, at room temperature
1 cup confectioners’ sugar
3 cups heavy cream
Two 3.4-ounce packages butterscotch instant pudding mix
3 cups milk
Chopped peanuts (optional)
Preparation
Step 1
Preheat the oven to 350 degrees. For the crust, in a bowl, mix the graham cracker crumbs, butter, and 1/3 cup of the granulated sugar. Press this into the bottom of a 13 × 9 × 2-inch pan. Bake for 10 minutes; let cool. Beat the cream cheese with the confectioners’ sugar. In another bowl, whip the cream with the remaining 3/4 cup granulated sugar until it forms stiff peaks.
Step 2
Prepare the pudding according to the package directions, using the 3 cups of milk.
Step 3
Fold 1 cup of the whipped cream into the cream cheese mixture and spread this over the crust. Spread the pudding over the cream cheese layer.
Step 4
Cover the pudding with the remaining whipped cream. Garnish with chopped peanuts, if desired.
