+Graham Cracker Crest ~

°1.5 c graham cracker

°1 stick (12 cups) butter, melted

°1/2 cup sugar

+Cream cheese layer ~

°1 package (8 ounces) soft cream cheese

°2 cups heavy cream

°1/4 cup sugar

+pudding layer

~°2.5 cups of milk

°2 small packages instant pudding pudding

+Whipped cream layer

~°1 cup heavy cream

°3 tablespoons of powdered sugar+Lids (optional)

~°Butterscotch Ice Cream Topping

°Chocolate bar, shaved 

*Directions :

Graham Cracker Crest ~Heat the oven to 350 degrees Fahrenheit.

Mix the graham cracker crumbs with the melted butter and sugar.

Press mixture into bottom of an 8 x 8 baking dish. Bake for 15 minutes.Cream cheese layer

~Use a hand mixer to beat the cheese and sugar until the mixture is fluffy.

Add 2 cups heavy cream and beat until stiff peaks form.Layer over refrigerated graham cracker crust.pudding layer

~Beat the milk with the pudding mixture.

If it is too thick, add a little milk.

You want it thicker than traditional pudding, but not so thick that you can’t pour or smooth out the pudding layer.Spread over the cheese layer.Whipped cream layer

~Beat heavy cream and powdered sugar until soft peaks form.

Spread over the pudding layer.Chill for 4 hours in the refrigerator, or until firm.Lids (optional)

~Warm drizzle tops candy across the top.Sprinkle with grated chocolate pieces.

Enjoy !

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