Ingredients
- 1 pre-made graham cracker pie crust (9-inch)
- 1 box (3.4 oz) instant butterscotch pudding mix
- 1 cup cold whole milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup butterscotch chips (optional, for extra flavor)
- Whipped cream, for topping
- Crushed toffee bits or extra butterscotch chips, for garnish
Instructions
- In a large mixing bowl, whisk together the instant butterscotch pudding mix and cold milk until smooth and thickened (about 2-3 minutes).
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the prepared pudding mixture until fully combined and fluffy.
- If using, fold in the butterscotch chips for an extra bite of butterscotch goodness.
- Spoon the creamy filling into the prepared graham cracker crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight, to set completely.
- Before serving, top with extra whipped cream and sprinkle with crushed toffee bits or extra butterscotch chips.
- Slice, serve, and enjoy every dreamy, creamy bite!
If you’d like, I can help you write a short description or serving suggestion too — just say yes!