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

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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.