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Layered Butterscotch Pudding Dessert

If you are looking for a nice, light treat to serve after a meal, this Layered Butterscotch Pudding Dessert is the perfect choice.

This version is gluten free and dairy reduced but regular milk can be substituted if you prefer.

This recipe yields 9 servings.

This tasty dessert is not only pleasing to the taste buds, but to the eyes as well with its distinguishable layers.

Layered Butterscotch Pudding Dessert will be enjoyed by young and old alike.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start making Layered Butterscotch Pudding Dessert I dumped some gluten free graham crumbs and melted margarine into a small mixing bowl.

Then I pressed the graham crumbs into the bottom of an 8″ square baking pan. I set the pan aside.

Next I prepared a butterscotch pudding and pie filling mix according to the package directions.

I used the microwave method and almond milk since I need to avoid dairy.

Once the pie filling had cooled for about 10 minutes I poured part of it over the graham crumbs in the baking pan.

Then I placed the baking pan and remaining pie filling into the fridge to chill for 10 minutes.

After 10 minutes I mixed the remaining pudding with one cup of Cool Whip dessert topping.

Then I dumped the Cool Whip mixed with the pudding over top of the butterscotch pudding in the baking pan.

I used a spatula to evenly spread the mixture.

Then I chopped up some butterscotch chips and set them aside for the finishing touch.

The final layer to spread over the dessert was some Cool Whip dessert topping.

I used a spatula to spread it out to the edges.

Then I sprinkled the chopped butterscotch chips over the top.

I put it in the fridge to chill for at least 2 hours to set.

Then I sliced it up to serve.

Layered Butterscotch Pudding Dessert is a simple recipe that is the perfect ending to any meal.

This lush dessert, with its creamy butterscotch layers, is a light and fluffy treat. 

This simple layered dessert is sure to be a hit whenever you choose to serve it up.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Light Dessert Recipes For You To Enjoy…

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Layered Butterscotch Pudding Dessert:

  • 3 cups gluten free graham crumbs
  • 1/2 cup melted margarine
  • 175g butterscotch pudding and pie filling mix
  • 3 cups almond milk
  • 3 cups Cool Whip dessert topping – divided
  • 1/3 cup butterscotch chips

How to Make Layered Butterscotch Pudding Dessert:

  1. Combine the melted margarine and graham cracker crumbs in a small mixing bowl.
  2. Press the graham crumb mixture into the bottom of an 8″ square baking pan.
  3. Prepare the butterscotch pie filling according to directions.  I use the microwave method and almond milk.
  4. Allow the pudding to cool for about 10 minutes before pouring 2 1/3 cups of the pie filling over the graham crust.
  5. Chill for 10 minutes in the fridge.  Also chill the remaining pudding.
  6. After 10 minutes mix the remaining pudding with 1 cup of Cool Whip dessert topping. 
  7. Spread the pudding and Cool Whip mixture over the pudding layer in the baking pan.
  8. Spread 2 cups of Cool Whip on the top to create the last layer.
  9. Chop up the butterscotch chips and sprinkle them over top of the Cool Whip layer.
  10. Allow to chill for at least 2 hours.
  11. Slice and enjoy!
Yield: 9

Layered Butterscotch Pudding Dessert

If you are looking for a nice, light treat to serve after a meal, this Layered Butterscotch Pudding Dessert is the perfect choice.

If you are looking for a nice, light treat to serve after a meal, this Layered Butterscotch Pudding Dessert is the perfect choice.

Prep Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • 3 cups gluten free graham crumbs
  • 1/2 cup margarine
  • 175g butterscotch pudding and pie filling mix
  • 3 cups almond milk
  • 3 cups Cool Whip Topping - Divided
  • 1/3 cup butterscotch chips

Instructions

    1. Combine the melted margarine and graham cracker crumbs in a small mixing bowl.
    2. Press the graham crumb mixture into the bottom of an 8" square baking pan.
    3. Prepare the butterscotch pie filling according to directions.  I use the microwave method and almond milk.
    4. Allow the pudding to cool for about 10 minutes before pouring 2 1/3 cups of the pie filling over the graham crust.
    5. Chill for 10 minutes in the fridge.  Also chill the remaining pudding.
    6. After 10 minutes mix the remaining pudding with 1 cup of Cool Whip dessert topping. 
    7. Spread the pudding and Cool Whip mixture over the pudding layer in the baking pan.
    8. Spread 2 cups of Cool Whip on the top to create the last layer.
    9. Chop up the butterscotch chips and sprinkle them over top of the Cool Whip layer.
    10. Allow to chill for at least 2 hours.
    11. Slice and enjoy!

 

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