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Butterscotch Cool Whip Pie
Butterscotch Cool Whip pie is a decadent dessert filled with creamy pudding, velvety cream cheese, gooey marshmallow fluff, and whipped topping.
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Butterscotch Cool Whip pie is a dreamy dessert with plenty of rich flavor and a soft, fluffy texture to delight your senses. This decadent no-bake dessert is filled with creamy pudding, velvety cream cheese, gooey marshmallow fluff, and whipped topping.
Are you a butterscotch lover looking for more desserts in your favorite flavor? You’ll want to make Butterscotch Toffee Cookies, Butterscotch Fudge, and Butterscotch Delight.
Butterscotch Cool Whip Pie Ingredients
You will need:
- 8 ounces cream cheese, softened
- 3.9 ounces butterscotch pudding mix
- 7 ounces marshmallow fluff
- 8 ounces Cool Whip, thawed
- 9 ounces graham cracker crust
- Whipped topping, optional garnish
Substitutions and Additions
PIE CRUST: This delicious butterscotch pudding pie with Cool Whip has plenty of flexibility as to what crust you use. Chocolate crust, Oreo pie crust, graham cracker pie crust, or a regular homemade pie crust all work well in this no-bake pie recipe.
WHIPPED TOPPING: If you can’t get Cool Whip, you can use our whipped cream recipe to make your own for this decadent dessert.
PUDDING: Change the flavor of pudding in this easy dessert, and you can enjoy a different variety each time. Try strawberry Cool Whip pie, vanilla Cool Whip pie, or chocolate Cool Whip pie.
How to Make Butterscotch Cool Whip Pie
PRO TIP: This recipe needs to chill in the refrigerator for at least 8 hours before serving. You can most definitely make this a day before so that it is ready when you need it.
STEP ONE: Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 to 1½ minutes until smooth.
PRO TIP: Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
STEP TWO: Sprinkle the instant pudding mix over the cream cheese and continue mixing for 1 more minute until well combined.
STEP THREE: Add the marshmallow fluff and continue mixing just until incorporated.
STEP FOUR: Fold in the thawed Cool Whip.
STEP FIVE: Spread the Cool Whip mixture into the premade graham cracker crust. Chill in the refrigerator for 8 hours or overnight. Slice into 8 servings and garnish the outer edges of the slices with whipped topping if you wish.
PRO TIP: If you are transporting the pie, we recommend sitting the whole pie inside a glass or metal pie pan to give it more stability. You can also flip the plastic insert in the premade crust. This makes a perfect lid for the top of the pie.
How to Serve Butterscotch Cool Whip Pie
Enjoy this rich no-bake pie at a party, potluck, or even for the holidays. Serve a slice of pie with a scoop of vanilla ice cream on the side or a mug of warm coffee or a homemade pumpkin spice latte to drink.
Storage
IN THE FRIDGE: Store any leftover homemade butterscotch pie in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the pie for up to 1 month. Allow the pie to thaw overnight in the refrigerator before slicing, garnishing, and serving.
Butterscotch Cool Whip pie is downright decadent with its velvety smooth, creamy filling and rich, buttery graham cracker crust. You only need 5 ingredients, a few minutes in the kitchen, and chill time before you have this fantastic dessert ready to enjoy. With a cloud-like rich texture, this rich and creamy no-bake dessert is everything you have been dreaming of.
FREQUENTLY ASKED QUESTIONS
Can I make this no-bake butterscotch pie ahead of time?
This great recipe is best made ahead since it needs to chill in the fridge for about 8 hours before serving it.
Can I make my own crust for this butterscotch pie recipe?
If you would prefer to make your own cookie crust for your butterscotch dessert, you certainly can. Crush graham crackers or chocolate cookies in a food processor to give you 1½ cups of graham cracker crumbs before combining them with 5 tablespoons of butter and baking at 300°F for 10 minutes.
Can I use a different flavor of the pudding?
This delicious recipe is very flexible. You can change up the flavor of the pie depending on the flavor of pudding you use.
MORE RECIPES YOU’LL LOVE
Butterscotch Cool Whip Pie
Butterscotch Cool Whip pie is a decadent dessert filled with creamy pudding, velvety cream cheese, gooey marshmallow fluff, and whipped topping.
Ingredients
- 8 ounces cream cheese softened
- 3.9 ounces butterscotch pudding mix
- 7 ounces marshmallow fluff
- 8 ounces Cool Whip thawed
- 9 ounces graham cracker crust
- Whipped topping optional garnish
Instructions
- Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 to 1½ minutes until smooth.
- Sprinkle the instant pudding mix over the cream cheese and continue mixing for 1 more minute until well combined.
- Add the marshmallow fluff and continue mixing just until incorporated.
- Fold in the thawed Cool Whip.
- Spread the Cool Whip mixture into the premade graham cracker crust. Chill in the refrigerator for 8 hours or overnight. Slice into 8 servings and garnish the outer edges of the slices with whipped topping if you wish.
Notes
This recipe needs to chill in the refrigerator for at least 8 hours before serving. You can most definitely make this a day before so that it is ready when you need it.
Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
If you are transporting the pie, we recommend setting the whole pie inside a glass or metal pie pan to give it more stability. You can also flip the plastic insert in the premade crust. This makes a perfect lid for the top of the pie.
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