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Why You’ll Love This Recipe

Butterscotch Cool Whip Pie is a dessert that’s both simple and satisfying. The creamy butterscotch filling is perfectly balanced by the sweetness of the Cool Whip, and the graham cracker crust adds a delicious crunch. It’s an easy, no-bake treat that you can prepare ahead of time, making it perfect for busy weeks or gatherings. Plus, it’s a versatile dessert, and you can customize it with different toppings or even try variations like adding chocolate or nuts.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ¼ cup unsalted butter, melted

For the Filling:

  • 1 package (3.4 oz) butterscotch instant pudding mix

  • 1 ½ cups cold milk

  • 1 cup Cool Whip (whipped topping), thawed

  • 1 teaspoon vanilla extract (optional)

For the Topping:

  • 1 cup Cool Whip (whipped topping), thawed

  • Optional: Butterscotch chips, caramel drizzle, or crushed nuts for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Crust:

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are coated in butter.

  2. Form the Crust: Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or your fingers to pack the crumbs firmly.

  3. Chill the Crust: Place the crust in the refrigerator for 30 minutes to set while you prepare the filling.

Make the Butterscotch Filling:

  1. Prepare the Pudding: In a medium bowl, whisk together the butterscotch pudding mix and cold milk. Continue to whisk for 2 minutes until the mixture thickens and becomes smooth.

  2. Add Cool Whip: Fold in 1 cup of Cool Whip (whipped topping) and vanilla extract (if using) into the pudding mixture until it’s well combined and creamy.

Assemble the Pie:

  1. Fill the Crust: Pour the butterscotch filling into the prepared graham cracker crust, spreading it evenly with a spatula.

  2. Top with Cool Whip: Spread the remaining 1 cup of Cool Whip over the top of the pie as the final layer. Use a spatula to smooth it out evenly.

Chill and Serve:

  1. Chill the Pie: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to firm up and set.

  2. Garnish and Serve: Before serving, garnish the pie with butterscotch chips, a drizzle of caramel sauce, or crushed nuts, if desired. Slice and enjoy this creamy, dreamy treat!

Servings and Timing

  • Servings: 8-10

  • Prep Time: 15 minutes

  • Chill Time: 4 hours

  • Total Time: 4 hours 15 minutes

Variations

  • Chocolate Butterscotch Pie: For a chocolate twist, add ¼ cup of mini chocolate chips to the butterscotch filling, or drizzle chocolate sauce over the top before serving.

  • Nutty Butterscotch Pie: Add chopped pecans or walnuts to the filling for extra crunch, or sprinkle them on top of the pie.

  • Caramel Butterscotch Pie: Drizzle caramel sauce over the top of the pie before serving for an extra layer of sweetness.

  • Use a Different Crust: You can swap the graham cracker crust for a pre-made shortbread crust, or even make a chocolate cookie crust for added flavor.

Storage/Reheating

  • Storage: Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days.

  • Freezing: While this pie is best served fresh, you can freeze it for up to 1 month. Allow it to thaw in the refrigerator for several hours before serving.

FAQs

Can I make this pie ahead of time?

Yes! This pie is actually better when it sits for a few hours (or overnight) in the fridge to allow the flavors to meld and the filling to set. It’s perfect for making ahead of time for parties or special occasions.

Can I make this recipe without Cool Whip?

Yes, if you don’t have Cool Whip or prefer a homemade option, you can make your own whipped cream by whipping heavy cream with a little sugar until soft peaks form. Use that in place of the Cool Whip.

Can I use a different flavor of pudding?

Yes, you can substitute the butterscotch pudding mix with vanilla or chocolate pudding mix for a different flavor profile. You can even swirl the two flavors together for a marbled effect!

Can I use a pre-made crust?

Absolutely! If you’re short on time, you can use a store-bought graham cracker crust instead of making your own.

How do I make sure the pie sets properly?

Be sure to refrigerate the pie for at least 4 hours (or overnight) to allow the filling to set properly. This step is important for achieving the right texture and ensuring that the pie holds together when sliced.

Conclusion

Butterscotch Cool Whip Pie is a simple, creamy, and indulgent dessert that’s sure to become a favorite. The rich butterscotch filling and the light, fluffy Cool Whip topping create a perfect balance of texture and flavor. Whether you’re preparing it for a holiday celebration, a party, or just a family treat, this pie will be a hit every time!

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Butterscotch Cool Whip Pie

Butterscotch Cool Whip Pie

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  • Author: Alice
  • Prep Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

Butterscotch Cool Whip Pie is a no-bake, creamy dessert featuring a rich butterscotch filling, topped with fluffy Cool Whip, and set in a buttery graham cracker crust. Perfect for holidays, parties, or any special occasion, this simple yet indulgent pie is quick to make and sure to impress.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ¼ cup unsalted butter, melted

For the Filling:

  • 1 package (3.4 oz) butterscotch instant pudding mix

  • 1 ½ cups cold milk

  • 1 cup Cool Whip (whipped topping), thawed

  • 1 teaspoon vanilla extract (optional)

For the Topping:

  • 1 cup Cool Whip (whipped topping), thawed

  • Optional: Butterscotch chips, caramel drizzle, or crushed nuts for garnish

Instructions

  • Make the Crust:
    In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly coated.
    Press the mixture into the bottom and sides of a 9-inch pie pan. Refrigerate for 30 minutes to set.

  • Prepare the Filling:
    In a medium bowl, whisk the butterscotch pudding mix and cold milk for 2 minutes until the mixture thickens.
    Fold in 1 cup of Cool Whip and vanilla extract (if using), mixing until smooth and creamy.

  • Assemble the Pie:
    Pour the butterscotch filling into the chilled graham cracker crust and smooth it out evenly.
    Spread the remaining 1 cup of Cool Whip over the top as the final layer.

  • Chill the Pie:
    Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to firm up.

  • Garnish and Serve:
    Garnish with butterscotch chips, caramel drizzle, or crushed nuts if desired.
    Slice and enjoy!

Notes

Variations:Chocolate Butterscotch Pie: Add chocolate chips or drizzle chocolate sauce over the pie for a chocolate twist.Nutty Butterscotch Pie: Add chopped nuts like pecans or walnuts to the filling for extra texture.Caramel Butterscotch Pie: Drizzle caramel sauce over the top before serving for an added layer of sweetness.Different Crust: Swap the graham cracker crust for shortbread or chocolate cookie crusts for variation.

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