Ingredients
- 1 prepared graham cracker pie crust (9-inch)
- 1 package (3.4 oz) instant butterscotch pudding mix
- 1 ½ cups cold whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup butterscotch chips (optional, for garnish)
- Whipped cream or extra cool whip, for topping
- Crushed toffee bits or caramel drizzle (optional)
Instructions
- Prepare the pudding: In a medium bowl, whisk together the instant butterscotch pudding mix and cold milk for about 2 minutes, until thickened. Let it sit for 5 minutes to fully set.
- Make the whipped cream: In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together with an electric mixer until stiff peaks form.
- Combine: Gently fold half of the whipped cream into the butterscotch pudding until smooth and creamy.
- Fill the crust: Spoon the butterscotch filling into the prepared graham cracker crust.
- Top: Spread the remaining whipped cream over the top or decorate with piped swirls. Garnish with butterscotch chips, crushed toffee bits, or a drizzle of caramel if desired.
- Chill: Cover and refrigerate for at least 4 hours, or until set and chilled.
- Serve: Slice, serve, and enjoy every creamy, dreamy bite!
Would you like a version with a homemade crust or a from-scratch pudding too? Just say so!