Description
This Butterscotch Cool Whip Pie is a creamy, no-bake dessert that’s smooth, sweet, and so easy to make! With a buttery, crunchy graham cracker crust and a silky butterscotch filling, it’s the perfect treat for any occasion. Simple, delicious, and sure to impress!
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs (about 10 graham crackers)
1/3 cup sugar
6 tablespoons unsalted butter (melted)
For the Filling:
1 (3.4 oz) box butterscotch instant pudding mix
1 1/2 cups cold milk
1 (8 oz) container Cool Whip (thawed)
1 teaspoon vanilla extract (optional)
For the Topping:
1/2 cup butterscotch chips (optional, for garnish)
Extra Cool Whip (optional, for extra topping)
Instructions
For the Crust:
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Preheat your oven to 350°F (175°C).
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In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
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Press the mixture into the bottom and sides of a 9-inch pie dish to form a crust.
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Bake the crust for 8-10 minutes, or until it’s golden brown. Remove from the oven and allow it to cool completely before filling.
For the Filling:
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In a medium bowl, whisk together the butterscotch pudding mix and cold milk for 2 minutes, or until it begins to thicken.
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Gently fold in the Cool Whip until well combined. If you like, you can add vanilla extract to enhance the flavor.
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Pour the filling into the cooled graham cracker crust and smooth it into an even layer.
For the Topping:
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Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set and the flavors to meld.
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Before serving, sprinkle butterscotch chips on top of the pie for added texture and flavor. You can also add more Cool Whip on top if desired.
Notes
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For a twist, you can swap the graham cracker crust for a pre-made Oreo crust or a cookie crust.
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If you like a more intense butterscotch flavor, you can use butterscotch flavored pudding mix instead of vanilla.
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This pie is best served chilled and can be stored in the refrigerator for up to 3 days.