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Butterscotch Cool Whip Pie

Butterscotch Cool Whip Pie
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Butterscotch Cool Whip Pie is a creamy, sweet, and easy-to-make dessert that combines the rich buttery flavor of butterscotch pudding with light and fluffy Cool Whip. This no-bake pie features a crunchy graham cracker crust and requires minimal effort, making it perfect for quick gatherings or a delightful everyday treat that kids and adults love alike.

Ingredients

Scale

Filling

  • 1 package (3.4 oz) butterscotch pudding mix
  • 2 cups cold milk
  • 1 tub (8 oz) Cool Whip, chilled

Crust

  • 1 graham cracker crust (9-inch), store-bought or homemade

Optional Toppings

  • Butterscotch chips
  • Toasted pecans or walnuts
  • Additional Cool Whip for garnish
  • Sliced bananas or chopped apples (for fruit infusion)

Instructions

  1. Prepare the Pudding: Mix the butterscotch pudding mix with 2 cups of cold milk according to the package instructions. Whisk thoroughly until the pudding thickens and achieves a smooth consistency, forming the flavorful base of your pie.
  2. Fold in the Cool Whip: Gently fold the chilled Cool Whip into the pudding mixture. Combine evenly without overmixing to maintain a fluffy, airy texture.
  3. Fill the Crust: Pour the creamy butterscotch and Cool Whip filling into the graham cracker crust. Spread it evenly using a spatula to ensure a smooth top layer.
  4. Chill the Pie: Refrigerate the pie for at least 2 hours to allow it to set and the flavors to meld, making it easier to slice and serve.
  5. Optional Garnishing: Before serving, add extra Cool Whip dollops, sprinkle butterscotch chips, nuts, or fruit slices as desired for enhanced texture and presentation.

Notes

  • Use cold milk and Cool Whip for the best texture.
  • Do not rush chilling; the pie sets best after at least 2 hours refrigerated.
  • Fold Cool Whip gently to avoid deflating and losing fluffiness.
  • Store-bought graham cracker crusts are a great time saver.
  • If pudding mix does not thicken properly, whisk a bit longer before folding in Cool Whip.
  • For gluten-free, substitute the graham cracker crust with a gluten-free alternative.
  • Homemade whipped cream can be used instead of Cool Whip.
  • To make the pie firmer, reduce Cool Whip quantity slightly or chill longer.
  • Freeze with caution as texture may be affected; thaw overnight in the refrigerator.
  • Serve chilled; do not reheat. Let it soften at room temperature for 10 minutes before slicing.

Nutrition

Keywords: Butterscotch pie, cool whip dessert, no bake pie, easy dessert, creamy pie, butterscotch pudding, graham cracker crust

Find it online: https://mydishez.com/butterscotch-cool-whip-pie/