BUTTERSCOTCH LUSH

Step-by-Step Instructions

1. Bake and Cool the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the flour, melted butter, and chopped pecans until a crumbly dough forms. Press the mixture firmly into the bottom of an ungreased 9x13-inch baking dish. Bake for 15 to 18 minutes until lightly golden. Remove from the oven and allow it to cool completely.

2. Whip the Cheesecake Layer: In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in 1 cup of thawed whipped topping. Spread this mixture evenly over the cooled crust.

3. Mix the Pudding: In another bowl, whisk the instant butterscotch pudding packages with 3 cups of cold milk for about 2 minutes until it begins to thicken. Spread the pudding layer smoothly over the cream cheese layer.

4. Top and Chill: Spread the remaining whipped topping across the top of the pudding layer. Cover the dish and refrigerate for at least 4 hours (overnight is best) to allow the layers to set properly.

5. Garnish and Serve: Just before slicing, sprinkle butterscotch chips or crushed Health bar bits over the top for a decorative crunch.

Pro Tips for the Ultimate Lush

• Cool the Crust Completely: Never spread the cream cheese layer over a warm crust, or the bottom layer will melt and break apart. Speed up cooling by popping the baked crust in the fridge for 15 minutes.

• Use Instant Pudding Only: Cook-and-serve pudding will not set properly for this cold layered format. Stick to instant pudding mix for clean, firm slices.

• Slice Cleanly: For picture-perfect squares, slice the chilled lush with a warm, wet knife, wiping the blade clean between cuts