Butterscotch Cool Whip Pie
A creamy and comforting dessert featuring butterscotch pudding and fluffy Cool Whip in a crunchy graham cracker crust, perfect for effortless entertaining.
Ingredients
For the pie
- 1 package graham cracker crust (store bought or homemade)
- 1 box instant butterscotch pudding mix (usually 3.4 oz) Make sure to use instant, not cook and serve.
- 2 cups cold milk Whole milk makes it richer, but 2 percent works too.
- 1 tub Cool Whip (8 oz, thawed)
Optional toppings
- butterscotch chips For garnish.
- crushed toffee bits For garnish.
- caramel drizzle For garnish.
- a pinch of flaky salt For garnish.
Instructions
Preparation
- In a medium bowl, whisk the instant butterscotch pudding mix with cold milk for about 2 minutes until it starts to thicken.
- Let the pudding sit for 3 to 5 minutes to fully set up, making the filling thicker and creamier.
- Gently fold in half the Cool Whip until mostly combined, then add the rest and fold until smooth.
- Spoon the filling into the graham cracker crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, preferably overnight.
- Before serving, add desired toppings such as butterscotch chips or toffee bits, slice, and enjoy.
Notes
This pie can be made ahead of time and stored in the fridge for 3 to 4 days. For best texture, add crunchy toppings just before serving. Can also be frozen for an ice cream pie vibe—let sit at room temperature for 10 to 15 minutes before slicing.