Butterscotch Delight is a decadent dessert worth indulging in! This chilled dessert is made in layers with homemade browned butter butterscotch pudding.
Chilled and Layered Dessert
If you’re looking for a chilled, simple layered dessert that will leave your taste buds tingling, look no further than layered butterscotch delight. This delightful treat combines the rich and complex flavors of homemade butterscotch pudding made with browned butter, the creaminess of whipped topping, the nuttiness of a pecan shortbread crust, and the indulgence of cream cheese, all finished off with a sprinkle of chopped pecans.
Homemade Pudding in Butterscotch Delight
The star of this dessert is undoubtedly the browned butter butterscotch pudding. The nutty, toasty flavor of the browned butter adds a depth of flavor to the butterscotch pudding that is truly irresistible. The pudding strikes a harmonious balance of sweetness and richness between the layers of cream cheese and whipped topping that will have your guests returning for seconds.
Pecan Crust in Butterscotch Delight
The pecan shortbread crust provides a delightful crunch and a nutty flavor that perfectly complements the butterscotch and browned butter notes. To make this indulgent dessert, prepare the pecan shortbread crust first so it has time to cool completely. As a time saver, make the crust and butterscotch pudding the day before and assemble the Butterscotch Delight the next day.
Steps for Butterscotch Delight
Follow these steps to make this dessert.
Whether you’re hosting a dinner party or simply want to treat yourself to something special, layered butterscotch delight is sure to impress. With its decadent layers of flavor and luxurious textures, this dessert is a true delight for the senses. Enjoy!
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Butterscotch Delight
Equipment
- (1) 9 x 13-inch baking dish
Ingredients
Crust
- 1 cup pecans, chopped
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 8 tablespoons butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar (also known as confectioners' or icing sugar)
- 2 teaspoons vanilla extract
- 1 cup whipped topping from 16-ounce container (Cool Whip used)
Butterscotch Layer
- 6 tablespoons butter
- 2 tablespoons corn starch
- 1 ½ cups whole milk
- ½ cup whipping cream
- 3 large egg yolks, lightly beaten
- 1 cup dark brown sugar (packed)
- 1 pinch salt
- 1 teaspoon vanilla extract
Top Layer
- 16 ounces whipped topping
- ¼ cup chopped pecans
Instructions
Crust
- Preheat the oven to 350°F.
- Add the pecans, flour, sugar, and melted butter to a mixing bowl and stir to combine.
- Press into the bottom of the baking dish. Bake for 8 minutes or until lightly browned. Cool completely.
Cream Cheese Layer
- Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup of whipped topping. Smooth this layer over the cooled crust. Store in the refrigerator.
Butterscotch Layer
- Cut the butter into pieces and melt in a heavy-duty stainless or light-colored saucepan. Cook on medium heat, stirring the whole time. It can take a few minutes for the butter to brown. It will foam and rise, so stir it down so you can see if the milk solids are browning. Remove from the heat when the butter is lightly browned to prevent burning. Let cool while you prepare the other ingredients.
- Mix the cornstarch and 2 tablespoons of the milk in a large pourable bowl. Whisk until smooth. Add the rest of the milk, cream, and yolks. Whisk until blended. Add the sugar and salt. Whisk well.
- Pour the entire liquid mixture into the saucepan with the butter. Whisk constantly and cook on medium until it boils and thickens. Remove from the heat and whisk in the vanilla. Add plastic wrap to the top of the pudding to prevent it from drying out. Cool completely, and then add it on top of the cream cheese layer.
Top Layer
- Add the remaining whipped topping to the pudding layer. Sprinkle the top with chopped pecans.