Butterscotch Éclair Cake

A no bake layered dessert with graham crackers, creamy butterscotch filling, and a smooth butterscotch topping. Rich, soft, and sliceable after chilling.

Yield: 12 pieces
Prep Time: 15 minutes
Special Equipment: 9x13 pan

Ingredients

• 2 boxes instant butterscotch pudding mix

• 3 cups cold milk

• 8 oz cream cheese, softened

• 8 oz whipped topping

• 1 box graham crackers

• 1 cup butterscotch chips

• 2 to 3 tbsp heavy cream or milk

Directions

1. In a bowl whisk pudding mix and milk until thick, then mix in the softened cream cheese until smooth and fully combined. Fold in whipped topping until light and fluffy.

2. In a 9x13 dish layer graham crackers, half of the filling, another layer of graham crackers, remaining filling, and a final layer of graham crackers.

3. Melt butterscotch chips with cream in short intervals until smooth and spread over the top.

4. Cover and refrigerate at least 6 hours or overnight until set.