Ingredients
Scale
- 1 prepared graham cracker pie crust
- 1 (3.4 oz) package instant butterscotch pudding mix
- 1 1/2 cups cold milk
- 1 (8 oz) container Cool Whip, thawed
- Butterscotch chips for garnish
Instructions
- Whisk the instant butterscotch pudding mix with cold milk for 2 minutes until thickened.
- Gently fold in the thawed Cool Whip until smooth and uniform.
- Pour filling into the prepared graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours, or until set.
- Garnish with butterscotch chips before serving.
Notes
- For added texture, sprinkle crushed nuts or extra butterscotch chips on top.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian