This decadent and creamy butterscotch Cool Whip pie has plenty of rich flavor and a soft, fluffy texture to delight your senses.
Prep Time10 minutesmins
Chill Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Keyword: Butterscotch Cool Whip Pie Recipe
8ouncescream cheese, softened
3.9ouncesbutterscotch pudding mix
8ouncesCool Whip, thawed
9ouncesgraham cracker crust
Whipped topping,optional garnish
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.
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 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.