Heavenly Butterscotch Pie
A No-Bake Refrigerated Heavenly Dreamy Creamy Easy Dessert
Equipment
- medium bowl
- large mixing bowl
- electric handmixer
- measuring cup & spoon
- spatula
Ingredients
- 1 (10 ") graham cracker ready crust
- 1 (3.4 oz) box butterscotch instant pudding mix
- 1 1/2 cups cold milk
- 1/2 cup heavy whipping cream
- 1/4 cup brown sugar
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 (8 oz) tub cool whip, thawed
- 1 jar caramel
- opt: crushed graham crackers for topping
Instructions
- In a medium mixing bowl whisk together pudding mix and milk until partially thickened. Let it sit for 5 minutes to fully set.
- In a large mixing bowl beat softened cream cheese, brown sugar, and vanilla until smooth & creamy. Slowly add in heavy cream until mixed. Then beat until mixture is light and fluffy. Should have the consistency of cool whip with soft peaks.
- Fold in prepared butterscotch pudding into cream cheese mixture using a spatula until well combined and smooth.
- Pour mixture into a prepared graham cracker crust and smooth evenly.
- Top the pudding mixture with cool whip leaving a 1 inch border without cool whip to show the pudding mixture.
- Drizzle caramel over the cool whip.
- Refrigerate for at least 4 hours for a soft set or overnight for a full set. Top with extra caramel and crushed or broken graham cracker pieces. Ready to slice. Enjoy.