+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
+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.