*Ingredients:
+Crust-graham-cracker
°1.5 c graham cracker, crush
°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
°Butter-scotch Ice Cream Top
°Chocolate bar, shave
* Methods :
+Crust graham cracker
Heat the oven to 350 degrees Fahrenheit. Mixing graham cracker crumbs with melt butter & 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.
+plugins (optional)
Warm drizzle tops candy across the top.
Sprinkle with grated chocolate pieces.
Enjoy !
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