GRAHAM CRACKER CRUST
1.5 cup graham crackers, crushed
1 stick butter (1/2 cup), melted
1/2 cup sugar
CREAM CHEESE LAYER
1 package (8 oz) cream cheese, softened
2 cups heavy cream
1/4 cup sugar
2.5 cups milk
2 small packages butterscotch instant pudding
WHIPPED CREAM LAYER
1 cup heavy cream
3 Tbls powdered sugar
Butterscotch ice cream topping
Chocolate bar, shaved
GRAHAM CRACKER CRUST:
Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
Press mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.
CREAM CHEESE LAYER:
Use a hand mixer to beat cream cheese and sugar until fluffy.
Add in 2 cups heavy cream and beat until stiff peaks form.
Layer over cooled graham cracker crust.
Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer.
Spread over cream cheese layer.
WHIPPED CREAM LAYER:
Beat heavy cream and powdered sugar, until it forms soft peaks.
Spread over pudding layer.
Chill 4 hours in the refrigerator, or until set.