Butterscotch Cool Whip Pie
This Butterscotch Cool Whip Pie is a creamy, no-bake dessert made with butterscotch pudding, fluffy Cool Whip, and a buttery graham cracker crust. It’s the perfect make-ahead treat for holidays, potlucks, or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 4 hours 15 minutes (including chilling)
- Yield: 1 (9-inch) pie, serves 8
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 packages (3.4 oz each) instant butterscotch pudding mix
- 2 ¾ cups cold milk
- 1 container (8 oz) Cool Whip, thawed
- 1 pre-made 9-inch graham cracker crust
- 5 tbsp melted butter (for homemade crust, optional)
- 1 tbsp brown sugar (optional, for deeper flavor)
- ¼ cup butterscotch chips (optional, for topping)
Instructions
- In a large bowl, whisk the butterscotch pudding mix and cold milk for about 2 minutes until thick and creamy.
- Let the pudding sit for 5 minutes to fully set.
- Gently fold in the Cool Whip with a spatula until the mixture becomes light and fluffy.
- Pour the filling into the prepared graham cracker crust and smooth the top evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with butterscotch chips, caramel drizzle, or crushed toffee if desired.
Notes
- Always use instant pudding mix for the best texture.
- For a homemade crust, mix crushed graham crackers with melted butter and brown sugar, then chill before filling.
- Pie can be made a day in advance for maximum flavor.
- Store covered in the refrigerator for up to 4 days.
- Freeze for up to 1 month; thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://recipeeasily.com/butterscotch-cool-whip-pie-dessert/