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)
- 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.