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Heavenly Butterscotch Pie

A No-Bake Refrigerated Heavenly Dreamy Creamy Easy Dessert
Course: butterscotch pie, catherines plates, Dessert, icebox dessert, no bake recipe, pie
Cuisine: American
Author: Catherine's Plates

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.