In a medium bowl, combine graham cracker crumbs with melted unsalted butter until evenly coated. Press this mixture firmly into the bottom of a 9x13 inch pan, creating an even layer.

In a mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth, about 2 minutes. Gradually fold in the Cool Whip until well combined.

In another bowl, whisk together the butterscotch pudding mix with 2 cups of milk. Beat for about 2 minutes until the mixture begins to thicken and let it stand for 5 minutes.

Spread the cream cheese mixture over the graham cracker crust. Pour the prepared butterscotch pudding over the cream cheese layer and smooth it out.

Add a generous layer of Cool Whip on top of the butterscotch pudding and sprinkle chocolate shavings across the whipped cream.

Refrigerate the assembled Butterscotch Lush for at least 2 hours or until the layers are well-set. Cut into squares and serve chilled.