Ingredients
- 1 (9-inch) prepared graham cracker crust
- 1 (3.4 oz) package instant butterscotch pudding mix
- 1 ½ cups cold milk
- ½ cup butterscotch chips (optional, for extra richness)
- 1 cup heavy whipping cream (or 1 tub whipped topping)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Butterscotch sauce, for drizzling (optional)
Instructions
- In a medium mixing bowl, whisk together the butterscotch pudding mix and cold milk until thickened (about 2 minutes).
- If desired, fold in the butterscotch chips for an extra burst of flavor.
- In another bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form (or simply use pre-made whipped topping).
- Gently fold half of the whipped cream into the pudding mixture until well combined and creamy.
- Spread the filling evenly into the graham cracker crust.
- Top with the remaining whipped cream, spreading it smoothly over the surface.
- Chill in the refrigerator for at least 3–4 hours, or until fully set.
- Before serving, drizzle with butterscotch sauce for a decadent touch.
If you want, I can also give you a no-bake layered version that looks extra fancy for guests. Would you like me to make that one too?