+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
~°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
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.