My nana had this sitting in the fridge every time we visited and I still crave that incredible texture to this day.

Layer the pudding mixture: Spread the pudding mixture over the chilled graham cracker crust, smoothing it out with a spatula. It doesn’t need to be perfectly level; a slightly uneven surface is exactly how a homemade lush should look.
Top with remaining whipped topping: Dollop the remaining whipped topping over the pudding layer and gently spread it to cover. Again, don’t worry about getting it bakery-smooth—soft peaks and swirls are perfect.
Chill to set: Cover the dish loosely with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if you can. This rest time lets the layers settle and the graham crackers soften a bit, giving you that scoopable, creamy texture Nana always had waiting in the fridge.
Serve: When you’re ready to serve, use a large spoon or spatula to scoop out portions. The first scoop will probably look a little messy, but that’s part of the homemade charm. Keep any leftovers covered in the fridge and enjoy within 3–4 days.
Variations & Tips
To keep this close to that old-school, Nana-style dessert, I like to stick with butterscotch pudding, but you can easily swap in vanilla, chocolate, or banana pudding if that’s what your family loves. For a slightly lighter version, use 2% milk and a light whipped topping; just know the texture may be a bit softer. If you want more texture, double the chopped nuts or butterscotch chips, or sprinkle extra graham crumbs over the top right before serving for a little crunch. You can also add a thin drizzle of caramel sauce over the top layer after it chills, or fold in a handful of mini chocolate chips instead of nuts if you’re serving kids or someone with a nut allergy. For a saltier twist, use a mix of graham crackers and crushed pretzels in the crust. Food safety tips: Always use cold milk for instant pudding so it sets properly, and keep the dessert refrigerated at all times except when serving. Because this dessert contains dairy and whipped topping, don’t leave it out at room temperature for more than 2 hours (or 1 hour if it’s a hot day or you’re outdoors). Store covered in the fridge and discard any leftovers that have been left out too long or show signs of spoilage, like an off smell or separation. If you’re serving someone with allergies, clearly label if you’ve added nuts or swapped in any different mix-ins.