1½ cups graham cracker crumbs

1/3 cup granulated sugar

6 tablespoons unsalted butter, melted

1 (3.4 oz) box instant butterscotch pudding mix

1½ cups whole milk

1/2 cup heavy cream

1/4 cup brown sugar

4 oz cream cheese, softened

1 teaspoon vanilla extract

1½ cups whipped cream or Cool Whip

1/4 cup caramel sauce

Optional: chopped peanuts or pecans

Optional: maraschino cherries

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In a bowl, mix together graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into a 9-inch pie plate and chill in the refrigerator.
In a large bowl, whisk together butterscotch pudding mix, whole milk, and heavy cream until it begins to thicken.
In a separate bowl, beat cream cheese, brown sugar, and vanilla extract until smooth. Combine with the pudding mixture and beat until fully incorporated.
Pour the filling into the chilled crust and smooth the surface. Refrigerate for at least 4 hours until set.
Top the set filling with whipped cream or Cool Whip. Drizzle with caramel sauce and garnish with nuts or maraschino cherry if desired.

Use a pre-made graham cracker crust for convenience.

Chill the crust well to prevent crumbling.

Homemade caramel sauce enhances flavor.

For a dairy-free version, use dairy-free alternatives for milk, cream cheese, and whipped topping.

Make the pie a day ahead for best results.