Butterscotch Pudding cake is a no-bake summer cake that melts in your mouth. This one is a pleaser for kids and adults alike!
· 1 cup cinnamon graham cracker crumbs
· 5 tbsp sugar
· 10 tbsp butter melted
· 3 (8 oz) blocks of cream cheese softened
· 1.5 cups powdered sugar
· 1 tsp vanilla
· 3 ( 8 oz) Containers whipped cream.
· 2 packages 3.4 oz instant butterscotch pudding
· 1 cup butterscotch chips
· Butterscotch sundae syrup
In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter.
Press the mixture into an 9 x 9 dish. Place in the freezer while you prepare other ingredients.
In a large mixing bowl, add in the cream cheese, powdered sugar, and vanilla extract. Mix on medium for 4-6 minutes.
Fold 2 containers of whipped cream into the cream cheese mixture using a spatula or spoon.
Remove graham cracker crust from the freezer and add cream cheese mixture to crust and place back in freezer.
Prepare both packages of butterscotch pudding and allow to set.
When the butterscotch pudding is set, remove cake from 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!