Butterscotch Cool Whip Pie
This butterscotch Cool Whip pie has a soft, fluffy texture thanks to the cream cheese, pudding, and marshmallow fluff filling.
Servings: 8
Calories: 430kcal
Ingredients
- 8 ounces cream cheese, softened
- 3.9 ounces butterscotch instant 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 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.
Nutrition
Calories: 430kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 347mg | Potassium: 107mg | Fiber: 1g | Sugar: 38g | Vitamin A: 431IU | Calcium: 68mg | Iron: 1mg