Spray a 9x13 baking dish with non stick spray. Mix together your graham cracker crumbs and butter until well incorporated, evenly press into your prepared baking dish.
Place your baking dish in the freezer while you prepare your other layers.
Beat together your cream cheese and sugar until smooth, gently fold in 1 cup of your whipped topping.
Spread over top of your crust and then place in your fridge while you prepare the next layer.
Beat together your milk and all of your butterscotch pudding mix, beat for 3 minutes or until the mixture is thick.
Carefully spread your butterscotch pudding evenly over top of your cream cheese layer and place back in your fridge for at least 3 hours.
When ready to serve, top the butterscotch pudding with the remaining whipped topping and drizzle with butterscotch sauce. Slice and enjoy!
