What you need:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1 pkg. (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 3 1/4 cups cold milk, divided
- 1 tub (8 oz) Cool Whip, thawed, divided
- 1 box (3.4 oz) vanilla instant pudding
- 1 box (3.4 oz) butterscotch instant pudding
- 1/3 cup caramel ice cream topping
Directions:
- In a medium bowl, mix together graham cracker crumbs and melted butter.
- Press into the bottom of a 9x13-inch baking dish. Refrigerate while you prep the filling.
- Beat softened cream cheese, sugar and 1/4 cup cold milk until well combined.
- Gently stir in 1 cup Cool Whip and then spread over the chilled crust.
- Combine 1 1/2 cups milk with vanilla instant pudding mix and whisk for 2 minutes.
- Spread onto the top of the cream cheese mixture.
- Combine 1 1/2 cups milk with butterscotch instant pudding mix and whisk for 2 minutes.
- Spread onto the top of the vanilla pudding.
- Top with the remaining Cool Whip and refrigerate for 4 hours.
- Drizzle with caramel topping before serving.
Recipe from Kraft
Posted on Fantastical Sharing of Recipes