Ingredients:
2 packs instant butterscotch pudding mix (3.4 oz each)
1 pack cream-filled vanilla sandwich cookies, crushed (16 oz)
1/2 cup melted butter
8 ounces softened cream cheese
1 cup powdered sugar
2 cups cold 2% milk
12 ounces thawed frozen whipped topping
Instructions:
Reserve 1 cup of crushed sandwich cookies. Combine the remainder with melted butter, pressing firmly into a 9x13-inch baking dish to create a lush crust.
Whisk together softened cream cheese and powdered sugar until velvety, then fold in 1.5 cups of whipped topping. Gently layer over the cookie crust.
In a fresh bowl, whisk the cold milk and instant butterscotch pudding mixes until seamlessly blended. Allow a few minutes to thicken.
Elegantly pour the lush butterscotch pudding atop the whipped topping layer in your baking dish.
Gracefully dollop the remaining whipped topping over the pudding layer.
Garnish with your reserved crushed cookie crumbs. Refrigerate for a minimum of 3 hours (or overnight) to ensure the layers beautifully set.
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