INGREDIENTS
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the filling:
- 1 (3.4 oz) package instant butterscotch pudding mix
- 1 ½ cups cold milk
- 1 (8 oz) package cream cheese, softened
- ½ cup powdered sugar
- 1 (8 oz) tub whipped topping (like Cool Whip), divided
For garnish (optional):
- Butterscotch chips or sauce
- Crushed toffee bits or chopped pecans
Instructions
- Make the crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch pie dish. Chill in the fridge for 15–20 minutes to set. - Prepare the pudding layer:
In a medium bowl, whisk together the butterscotch pudding mix and cold milk until thickened (about 2 minutes). Set aside. - Cream cheese layer:
In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Fold in half of the whipped topping until well combined. - Assemble the pie:
Spread the cream cheese mixture over the chilled crust. Then spread the butterscotch pudding over the cream cheese layer. Top with remaining whipped topping. - Chill:
Refrigerate for at least 4 hours (or overnight) to allow the layers to set. - Garnish and serve:
Just before serving, sprinkle with butterscotch chips, toffee bits, or drizzle with butterscotch sauce for extra indulgence.
Enjoy your dreamy, creamy Butterscotch Heaven Pie! 🍮💛 Let me know if you’d like a no-bake version or nut-free variation.