Butterscotch Cool Whip Pie is a rich and creamy no-bake dessert filled with creamy pudding, velvety cream cheese, gooey marshmallow fluff, and whipped topping.
INGREDIENTS:
- ▢ 8 ounces cream cheese (softened)
- ▢ 3.9 ounces butterscotch pudding mix
- ▢ 7 ounces marshmallow fluff
- ▢ 8 ounces Cool Whip (thawed)
- ▢ 9 ounces graham cracker crust
- ▢ Whipped topping (optional garnish)
DIRECTIONS:
- 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.
