Indulge in this creamy Butterscotch Heaven Pie

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 1 (3.4 oz) package instant butterscotch pudding mix
• 1 cup whole milk
• ½ cup heavy cream
• 1 (8 oz) package cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed

For the topping:

• Additional whipped topping
• Butterscotch chips or sauce (for garnish)
• Chopped pecans or toffee bits (optional)

Instructions

1. Make the crust:
   In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated. Press firmly into the bottom of a 9-inch pie dish. Chill in the refrigerator for 15–20 minutes while you prepare the filling.
2. Prepare the pudding layer:
   In a bowl, whisk together the instant butterscotch pudding mix with milk and heavy cream until smooth and thickened. Set aside.
3. Cream cheese layer:
   In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in half of the whipped topping until well combined.
4. Assemble the pie:
   Spread the cream cheese mixture evenly over the chilled crust. Then layer the butterscotch pudding on top. Finally, spread the remaining whipped topping over the pudding layer.
5. Chill and garnish:
   Refrigerate for at least 4 hours (or overnight) to set. Before serving, garnish with butterscotch chips, sauce, and optional pecans or toffee bits.

Enjoy your slice of Butterscotch Heaven! 🥄✨

Let me know if you’d like a no-bake version or to make it from scratch with homemade pudding!