Ingredients
Scale
1 (3.4 oz) box instant butterscotch pudding mix
1 cup cold milk
1 (8 oz) container Cool Whip, thawed
1 pre-made graham cracker crust
Optional: Whipped topping for garnish
Instructions
Prepare the Pudding:
In a large bowl, whisk together the instant butterscotch pudding mix and 1 cup cold milk. Continue whisking for about 2 minutes, until the pudding starts to thicken.
Fold in the Cool Whip:
Gently fold the Cool Whip into the pudding mixture until fully combined and creamy. Be careful not to overmix to keep the light, airy texture.
Fill the Crust:
Spoon the mixture into the pre-made graham cracker crust. Smooth the top with a spatula for an even finish.
Chill:
Refrigerate the pie for at least 2-4 hours, or until fully set. For best results, chill overnight.
Serve:
Garnish with a swirl of whipped topping, if desired, before slicing and serving.
Notes
Prep Time: 10 minutes
Chill Time: 2-4 hours
Total Time: 2 hours 10 minutes
Yield: 8 servings
