Summer is here and the weather is hot!!! I love summer. I love going to the beach and the pool. I enjoy the outdoor activities like BBQ’s and parades. What I don’t like? Baking desserts. I do not want to be tied to a hot oven in the summer. So, when summer arrives, so do my no-bake desserts!!! This butterscotch pudding cake is an easy dessert that comes together quickly and is totally a crowd pleaser. I have tripled this recipe for parties and there is never any leftovers!
The first step is making the graham cracker crust. In a medium bowl I mix together cinnamon graham cracker crumbs, butter and granulated sugar. When thoroughly mixed, press into a greased 9 x 9 pan.
Place your crust into the freezer while you prepare the filling. This will help it from mixing into your pudding.
In a large mixing bowl, add in the cream cheese, powdered sugar, and vanilla extract. Mix on medium for 4-6 minutes.
Fold your whipped cream into the cream cheese mixture using a spatula or spoon.
Remove your crust from the freezer and spoon half of the cream cheese mixture onto the graham cracker crust. Place back into the freezer.
Prepare your butterscotch pudding according to the package instructions and allow it to set.
Remove your cake from the freezer and top with butterscotch pudding and the remaining cream cheese mixture in alternating layers.
Top with whipped cream, butterscotch sundae syrup and butterscotch chips. Place in the fridge for at least one hour to set. Enjoy!