Ingredients
1½ cup graham cracker crumbs
⅓ cup butter, melted
1 - 8 oz. bar cream cheese (softened)
¼ cup sugar
3¼ cup milk, divided
1 large tub Cool Whip (divided)
1 - 3.4 oz. box instant butterscotch pudding
1 - 3.4 oz. box instant vanilla pudding
caramel syrup
Preparation
1.Begin by adding graham cracker crumbs and melted butter to a gallon bag. Mix well and then press into the bottom of 9x13 pan.
2.In a medium bowl, beat cream cheese, sugar and ¼ cup milk until well combined. Fold in one cup Cool Whip and spread over crust.
3.In a small bowl whisk together butterscotch pudding with 1½ cups milk until well combined and pour over cream cheese mixture. Refrigerate for 5 minutes before doing the next pudding layer.
4.Once set, whisk together vanilla pudding with 1½ cups milk until well combined and slowly pour over the butterscotch later. Refrigerate for at least five minutes.
5.Top with the rest of the Cool Whip and refrigerate for 3-4 hours before serving.
6.Cut into squares and top with caramel syrup.