Butterscotch Cool Whip Pie is a creamy, dreamy no-bake dessert that’s perfect for any occasion. Made with a rich butterscotch pudding filling, fluffy Cool Whip, and a buttery graham cracker crust, this pie is easy to make and incredibly delicious. It’s light, smooth, and packed with caramel-like butterscotch flavor!
Why You’ll Love This Recipe
- No-Bake & Easy – Just mix, chill, and enjoy!
- Rich Butterscotch Flavor – Sweet, caramel-like butterscotch goodness.
- Light & Creamy – A perfect combination of fluffy and smooth textures.
- Perfect for Any Occasion – Great for holidays, gatherings, or weeknight treats.
- Make-Ahead Friendly – Prepare in advance and chill until ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crust (store-bought or homemade)
- Instant butterscotch pudding mix
- Milk (cold)
- Cool Whip (thawed)
- Butterscotch chips (for garnish, optional)
- Whipped cream (for topping, optional)
Directions
- Prepare the Pudding – In a large bowl, whisk together the butterscotch pudding mix and cold milk until thickened. Let it sit for 5 minutes.
- Fold in Cool Whip – Gently fold in the Cool Whip until smooth and fully combined.
- Assemble the Pie – Pour the mixture into the graham cracker crust, spreading evenly.
- Chill – Refrigerate for at least 4 hours or until firm.
- Garnish & Serve – Top with whipped cream and sprinkle butterscotch chips before serving.
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 10 minutes
Variations
- Chocolate Swirl: Swirl in melted chocolate before chilling.
- Extra Crunch: Add crushed toffee or caramelized nuts on top.
- Pie Crust Swap: Use an Oreo or shortbread crust for a different base.
- Salted Caramel Version: Drizzle caramel sauce and a pinch of sea salt on top.
- Dairy-Free Option: Use dairy-free pudding mix and coconut whipped topping.
Storage/Reheating
- Refrigeration: Store in the fridge for up to 4 days.
- Freezing: Freeze for up to 2 months. Thaw slightly before serving.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes! Use about 2 cups of freshly whipped cream for a homemade version.
Can I make this pie ahead of time?
Yes! It’s best when made a day in advance to allow flavors to meld.
What if my pie isn’t setting?
Make sure you used instant pudding and let it chill long enough to firm up.
Can I add a crunchy topping?
Yes! Try crushed Heath bars, toffee bits, or chopped pecans for texture.
Do I need to bake the graham cracker crust?
No, but if you prefer a firmer crust, bake it at 350°F for 8 minutes and let it cool before filling.
Can I use sugar-free pudding?
Yes! Sugar-free butterscotch pudding works just as well.
Can I make mini versions?
Yes! Fill individual mini pie crusts for a fun, single-serve treat.
What’s the best way to cut clean slices?
Chill well and use a sharp knife dipped in warm water for smooth slices.
Can I add a layer of caramel?
Absolutely! A thin caramel layer on the crust adds extra richness.
What’s the best way to serve this pie?
Cold, straight from the fridge, with a dollop of whipped cream on top!
Conclusion
Butterscotch Cool Whip Pie is an easy, creamy, and delicious dessert that’s perfect for any occasion. With its rich butterscotch flavor and fluffy texture, this no-bake pie is a guaranteed crowd-pleaser. Try it today and enjoy a sweet, effortless treat!
Print
Butterscotch Cool Whip Pie
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert, No-Bake
- Method: No-Bake
- Cuisine: American
Description
This Butterscotch Cool Whip Pie is a light, creamy, and delicious no-bake dessert with butterscotch pudding, fluffy Cool Whip, and a buttery graham cracker crust. Perfect for holidays, summer gatherings, or when you need a quick and easy sweet treat! 🥧✨
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter (melted)
For the Butterscotch Filling:
- 1 (3.4 oz) box instant butterscotch pudding mix
- 1 cup cold milk
- 1 (8 oz) tub Cool Whip (thawed)
- 1/2 cup butterscotch chips (for extra flavor, optional)
For Topping:
- Extra Cool Whip (for garnish)
- Butterscotch chips or caramel drizzle (optional)
Instructions
Step 1: Make the Crust (Skip if using a store-bought crust)
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture into a 9-inch pie dish, spreading evenly across the bottom and sides.
- Chill in the fridge for 15-20 minutes or bake at 350°F (175°C) for 8-10 minutes for a firmer crust. Let cool.
Step 2: Prepare the Filling
- In a large bowl, whisk together butterscotch pudding mix and cold milk until thickened (about 2 minutes).
- Fold in Cool Whip until smooth and fluffy.
- Stir in butterscotch chips, if using.
Step 3: Assemble & Chill
- Pour the pudding mixture into the prepared pie crust, smoothing the top.
- Refrigerate for at least 4 hours (or overnight) to set.
Step 4: Add Toppings & Serve
- Before serving, top with extra Cool Whip, butterscotch chips, or a caramel drizzle.
- Slice and enjoy this creamy, dreamy butterscotch pie!
Notes
- No Graham Crackers? Use a pre-made graham cracker or shortbread crust for convenience.
- Extra Richness: Add 1/2 cup cream cheese (softened) to the filling for a denser texture.
- Make It Fancy: Drizzle with salted caramel sauce or sprinkle with crushed toffee bits.
- Storage: Keep covered in the fridge for up to 4 days or freeze for up to 2 months.