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.