Butterscotch delight recipe is an easy layered dessert with a press-in crust, butterscotch pudding, cream cheese, and fluffy whipped topping. This cool and creamy gluten-free dessert, also known as butterscotch lush, is an effortless make-ahead treat!
In a food processor or high-powered blender (see recipe notes for by-hand method) place the oats, pecans, melted butter, cinnamon, and salt. Process, scraping down the bowl once or twice, until well mixed and the mixture comes together into a large bowl.
Press firmly into an even layer in a 9X13 baking pan (preferably glass baking dish). Bake for 20-22 minutes. The crust will still be soft to the touch. Set aside to cool completely.
Cream Cheese Layer
Beat together the softened cream cheese with powdered sugar until smooth and no lumps remain. Fold in 1 cup cool whip whipped topping. Spread over cooled crust using an offset spatula.
Butterscotch Pudding
Using a hand mixer on low speed, beat together the milk with butterscotch pudding for 2 minutes, or until thick. Use an offset spatula to smooth over cream cheese layer.
Spread 3-4 cups Cool Whip over the butterscotch layer. Sprinkle with Heath bits, nuts, or drizzle with butterscotch sauce, if desired. Chill for at least 3 hours before serving. Store the leftovers, covered, in the refrigerator.
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Notes
Making with a blender or by-hand
Blender method: Make the recipe as written, using a blender instead. You may need to scrape down the ingredients more since they won't have as much surface area to circulate.By-hand method: Mix together ½ quick oats and ½ oat flour with the remaining crust ingredients. Press-in pan and bake as directed.
Substituting Homemade Whipped Cream
Every cup of whipped topping used in the recipe requires ½ cup heavy cream. Since this recipe requires 4 cups Cool Whip, whip together 2 cups heavy cream with 4 tablespoons sugar until soft peaks form.
Using a No-Bake Graham Cracker Crust
If you prefer the taste of graham cracker crust, or want a completely no bake dessert use the following recipe.
Mix together 12 large graham crackers (crushed to fine crumbs), ⅓ cups sugar, and 9 tablespoons melted butter.
Spray a 9X13 pan with cooking spray and press crust in.
Refrigerate for 15 minutes, then continue recipe with cream cheese layer.