This dessert is an irresistible combination of buttery crust with crunchy nuts, creamy layers and butterscotch flavor.

There are a few versions of this dessert around. They usually include instant pudding which you can use for a short cut.

However, my version is made from scratch. Making your own pudding is not hard and so much better than using a powder! It just requires a little planning ahead since you will have to let the pudding cool and firm up in the fridge for at least 3 hours or overnight. The pudding is also delicious by itself!

Variations: Instead of butterscotch pudding you can use lemon curd (you can omit the nuts in the crust or replace them with almonds), chocolate mousse or any other pudding flavour you enjoy.

Crust:

4 oz. butter
1 cup flour
1/4 cup icing sugar
1/2 cups chopped pecans or walnuts

In a food processor, mix the butter, flour and icing sugar until crumbly. Mix in the nuts and press the dough into an ungreased 9 x 13″ baking dish. Bake for 20 minutes at 350 degrees or until lightly browned. Let cool.

Cream cheese layer:

1 cup (250g) cream cheese, softened
1/4 cup sugar
1/2 cup cream

Beat the cream cheese with the sugar until well combined. With the electric mixer running on low, slowly pour in the whipping cream and keep whipping until soft peaks form. Spread the mixture over the crust and refrigerate.

Butterscotch pudding

6 tbsp butter
1 cup brown sugar
2 cups milk
1 cup cream
3 tbsp cornstarch
3 egg yolks
pinch of salt

In a large saucepan, melt the butter and add the sugar, stirring until the sugar is dissolved and bubbling. Keep cooking over medium heat for 3-5 minutes until the color becomes deeper and the mixture has slightly caramelized. Turn the heat to low and slowly pour in the cream and keep stirring until well mixed and no lumps remain.
In another bowl, whisk the egg yolks, then add the cornstarch and whisk until well mixed without lumps. Slowly pour in the milk and keep whisking.
Take the pot off the heat and pour the sugar mixture while whisking into the egg yolk mixture. Return the pudding to the pot, bring to a boil while stirring constantly. Pour the pudding into a cold bowl and press a piece of plastic wrap directly onto the surface. Refrigerate until cooled for about 3 hours.
Then spread the pudding over the cream cheese filling.

Top layer:

1 1/4 cups whipping cream
1 tbsp vanilla sugar
2 tbsp sugar

Whip the cream with the sugars until stiff peaks form. Spread over the pudding and refrigerate until serving.