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Butterscotch Cool Whip Pie

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  • Author: clara
  • 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

Scale

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)

  1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  2. Press mixture into a 9-inch pie dish, spreading evenly across the bottom and sides.
  3. 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

  1. In a large bowl, whisk together butterscotch pudding mix and cold milk until thickened (about 2 minutes).
  2. Fold in Cool Whip until smooth and fluffy.
  3. Stir in butterscotch chips, if using.

Step 3: Assemble & Chill

  1. Pour the pudding mixture into the prepared pie crust, smoothing the top.
  2. Refrigerate for at least 4 hours (or overnight) to set.

Step 4: Add Toppings & Serve

  1. Before serving, top with extra Cool Whip, butterscotch chips, or a caramel drizzle.
  2. 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.

Find it online: https://recipe.ukfinda.com/butterscotch-cool-whip-pie.htm