Description

This Easy Sugar-Free Butterscotch Pudding Dessert is a creamy, no-bake layered treat featuring a buttery graham cracker crust, fluffy butterscotch pudding filling, and a light whipped topping. Chopped pecans add a delicious crunch, while sugar-free ingredients make this retro-inspired dessert a wonderful option for anyone looking to reduce added sugar. Perfect for potlucks, family gatherings, holidays, or make-ahead desserts, this easy 9×13-inch pudding dessert comes together in just three simple steps and chills in the refrigerator until ready to serve.

Ingredients

Scale

For the Crust

2 sleeves (18–20 full sheets) sugar-free graham crackers, finely crushed
1/2 cup (1 stick or 113 g) unsalted butter, melted
1/4 cup granulated sugar-free sweetener, such as allulose or a monk fruit blend

For the Butterscotch Filling

2 boxes (1.0–1.4 ounces each) sugar-free instant butterscotch pudding mix
3 cups cold whole milk, or approximately 2 1/2 cups unsweetened almond milk
1 tub (8 ounces) sugar-free whipped topping, thawed and divided
1/2 cup chopped pecans or walnuts (optional)
1/4 cup sugar-free butterscotch chips or sugar-free dark chocolate chips, chopped (optional)

Instructions

Prepare the crust: In a medium bowl, combine the finely crushed sugar-free graham crackers, melted butter, and granulated sugar-free sweetener. Mix until the crumbs are evenly moistened.
Press and chill: Firmly press the crumb mixture into the bottom of a 9×13-inch baking dish using the flat bottom of a measuring cup. Refrigerate for 20 minutes to help the crust set.
Prepare the pudding: In a large mixing bowl, whisk the sugar-free instant butterscotch pudding mixes with the cold milk for about 2 minutes, or until thickened. If using unsweetened almond milk, start with approximately 2 1/2 cups and follow the pudding mix package directions.
Fold in the mix-ins: Gently fold half of the thawed whipped topping into the thickened pudding. Add the chopped pecans or walnuts and sugar-free chips, if desired, and stir until evenly distributed.
Add the filling: Spread the butterscotch pudding mixture evenly over the chilled graham cracker crust.
Top with whipped topping: Spread the remaining whipped topping over the pudding layer using a spatula. Garnish with extra chopped pecans or sugar-free chips, if desired.
Chill until set: Cover the dish and refrigerate for at least 3 hours, or preferably overnight, until the layers are thoroughly chilled and firm.
Slice and serve: Cut into 12–15 squares and serve cold. Keep any leftovers refrigerated.

Notes

Use cold milk: Thoroughly chilled milk helps instant pudding thicken properly.
Check the pudding instructions: Sugar-free pudding mixes vary by brand. Follow the package directions if the recommended liquid quantity differs.
Make a firmer crust: Press the crumbs tightly into the pan to help the dessert hold together when sliced.
Allow enough chilling time: Refrigerate for at least 3 hours for a better texture and cleaner slices.
Try another flavor: Substitute sugar-free vanilla, chocolate, or banana cream instant pudding for a delicious variation.
Add extra crunch: Toast the pecans lightly, let them cool completely, and sprinkle them over the top before serving.
Make it ahead: Prepare the dessert the day before serving and refrigerate overnight.
Storage: Cover and refrigerate leftovers for up to 4–5 days, provided the ingredients remain within their recommended storage periods.
Gluten-free option: Use certified gluten-free, sugar-free graham-style crackers.
Dairy-free option: Use suitable plant-based butter, milk, pudding mix, and whipped topping. Confirm that the pudding mix sets with the chosen milk alternative.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 240
Fat: 15 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 3 g