- 1.5 c graham cracker, crush
- 1 stick (12 cups) butter, melted
- 1/2 cup sugar
- cream cheese layer
- 1 package (8 ounces) soft cream cheese
- 2 cups heavy cream
- 1/4 cup sugar
- pudding layer
- 2.5 cups of milk
- 2 small packages instant pudding pudding
- Whipped cream layer
- 1 cup heavy cream
- 3 tablespoons of powdered sugar
- Butter-scotch Ice Cream Top
- Chocolate bar, shave
Crust graham cracker
Heat the oven to 350 degrees Fahrenheit. Mixing graham cracker crumbs with melt butter & sugar.
Press mixture into the bottom of an 8 x 8 baking dish. Bake for 15 minutes.
cream cheese layer
Use a hand mixer to beat the cheese and sugar until the mixture is fluffy.
Add 2 cups heavy cream and beat until stiff peaks form.
Layer over refrigerated graham cracker crust.
Beat the milk with the pudding mixture. If it is too thick, add a little milk. You want it thicker than traditional pudding, but not so thick that you can’t pour or smooth out the pudding layer.
Spread over the cheese layer.
Whipped cream layer
Beat heavy cream and powdered sugar until soft peaks form.
Spread over the pudding layer.
Chill for 4 hours in the refrigerator, or until firm.
Warm drizzle tops candy across the top.
Sprinkle with grated chocolate pieces.