1 (3.4 oz) box instant butterscotch pudding mix
1 cup cold milk
4 oz cream cheese, softened
1/2 cup whipped topping (like Cool Whip)
For the whipped topping layer:
1 1/2 cups whipped topping (Cool Whip or homemade)
Optional: caramel drizzle, toffee bits, or chopped pecans for topping
Instructions:
Make the crust:
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar until combined.
Press into a 9-inch pie plate. Bake for 8–10 minutes or until golden. Let cool completely.
Prepare the butterscotch filling:
In a bowl, beat the cream cheese until smooth.
In another bowl, whisk pudding mix with cold milk until thickened (about 2 minutes).
Gradually mix pudding into the cream cheese until smooth.
Fold in 1/2 cup whipped topping to lighten the filling.
Assemble the pie:
Spread the butterscotch filling evenly into the cooled crust.
Top with remaining whipped topping. Smooth the top with a spatula.
Chill:
Refrigerate for at least 4 hours (or overnight) to set properly.
Garnish & serve:
Drizzle with caramel sauce, sprinkle with toffee bits, or chopped pecans if desired.
Slice and serve cold.
🍬 Tips & Variations:
Want it extra indulgent? Add a layer of crushed butterscotch candies or a swirl of dulce de leche between the filling and topping.
Use a pre-made pie crust to save time.
You can make this in individual dessert cups or jars for easy serving.
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