Ingredients

serves about 15

　　2 cups graham cracker crumbs

　　1/2 cup (1 stick) melted butter

　　1/3 cup, plus 3/4 cup granulated sugar

　　One 8-ounce package cream cheese, at room temperature

　　1 cup confectioners’ sugar

　　3 cups heavy cream

　　Two 3.4-ounce packages butterscotch instant pudding mix

　　3 cups milk

　　Chopped peanuts (optional)

　　

Step 1

Preheat the oven to 350 degrees. For the crust, in a bowl, mix the graham cracker crumbs, butter, and 1/3 cup of the granulated sugar. Press this into the bottom of a 13 × 9 × 2-inch pan. Bake for 10 minutes; let cool. Beat the cream cheese with the confectioners’ sugar. In another bowl, whip the cream with the remaining 3/4 cup granulated sugar until it forms stiff peaks.

　　

Step 2

Prepare the pudding according to the package directions, using the 3 cups of milk.

　　

Step 3

Fold 1 cup of the whipped cream into the cream cheese mixture and spread this over the crust. Spread the pudding over the cream cheese layer.

　　

Step 4

Cover the pudding with the remaining whipped cream. Garnish with chopped peanuts, if desired.

　　Paula Deen's Kitchen Classics