Butterscotch Cool Whip Pie
Calling all butterscotch lovers! This Butterscotch Cool Whip Pie is the perfect solution for your sweet tooth. It’s incredibly easy to make, requiring no baking and minimal ingredients.
The star of the show is a luscious butterscotch filling made with a combination of softened cream cheese, instant butterscotch pudding mix, and marshmallow fluff. This creamy mixture gets folded into thawed Cool Whip for a light and airy texture. The entire dessert rests in a convenient pre-made graham cracker crust, making this pie ideal for busy schedules or last-minute cravings.
This recipe is beginner-friendly and requires minimal equipment: an electric mixer, a mixing bowl, and a rubber spatula. It comes together in just a few minutes and requires chilling for at least 8 hours, allowing you to prepare it ahead of time.
For an extra touch of indulgence, garnish with whipped cream and crushed graham cracker dust. This Butterscotch Cool Whip Pie is sure to be a crowd-pleaser, so whip one up today!
Questions I often get asked about this recipe:
Can I use something other than graham cracker crust?
Yes, you could use a cookie crumb crust, Oreo crust, or even a puff pastry crust for a different texture.)
I don’t have marshmallow fluff. Can I use something else?
Yes, you can substitute with an equal amount of whipped cream cheese frosting.)
Do I have to use instant butterscotch pudding mix? Can I make my own butterscotch pudding?
Yes, you can use homemade butterscotch pudding if you prefer. Just make sure it cools completely before adding it to the cream cheese mixture.
How long does this pie keep for?
The pie can be stored in the refrigerator for up to 3 days.
Can I freeze this pie?
Technically yes, but freezing can affect the texture of the Cool Whip. It might become icy.
Do I have to use a mixer? Can I make this by hand?
While a mixer will make things easier, you can definitely cream the cream cheese and marshmallow fluff together by hand. It will take some extra time and effort.
Can I add any nuts or chocolate chips to this recipe?
Absolutely! Chopped pecans, walnuts, or even butterscotch chips would be delicious additions to this pie.
What you need to make Butterscotch Cool Whip Pie:
1 (8-ounce) package cream cheese, softened
1 (3.9-ounce) box instant butterscotch pudding mix
1 (7-ounce) jar marshmallow fluff
1 (8-ounce) container Cool Whip, thawed
1 (9-inch) premade graham cracker crust
How to make it:
Using an electric mixer on medium-high speed, beat the softened cream cheese in a medium bowl for 1 to 1 ½ minutes until smooth and creamy.
Sprinkle the instant butterscotch pudding mix over the cream cheese and continue mixing for another minute until well combined.
Add the marshmallow fluff and beat just until incorporated.
Gently fold in the thawed Cool Whip with a rubber spatula until evenly distributed. Be careful not to overmix.
Pour the butterscotch mixture into the prepared graham cracker crust.
Cover the pie loosely with plastic wrap and refrigerate for at least 8 hours, or overnight, until set.
Slice and serve chilled. You can garnish with additional whipped cream and crushed graham cracker dust.
Tips:
For a richer flavor, use full-fat cream cheese.
If you don’t have marshmallow fluff, you can substitute with an equal amount of whipped cream cheese frosting.
Let the Cool Whip thaw completely before folding it into the mixture. Otherwise, it will become runny.
This pie can be stored in the refrigerator for up to 3 days.
Latest Reviews:
This pie was a huge hit at our potluck! – So easy to throw together, and everyone loved the creamy butterscotch filling. Definitely using this recipe again! Sally H.
Made this for the kids and they devoured it! – Perfect no-bake treat, and I love that I can use store-bought ingredients. Thanks for the recipe! Julie A.
Wow! – This pie is dangerously delicious. The marshmallow fluff adds the perfect touch of sweetness. Definitely recommend for anyone who loves butterscotch. Andrea W.
Printable Recipe:
Butterscotch Cool Whip Pie
This easy and delicious pie is perfect for any occasion! It's made with a creamy butterscotch filling and a cool whip topping, all nestled in a graham cracker crust.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 (3.9-ounce) box instant butterscotch pudding mix
- 1 (7-ounce) jar marshmallow fluff
- 1 (8-ounce) container Cool Whip, thawed
- 1 (9-inch) premade graham cracker crust
Instructions
- Using an electric mixer on medium-high speed, beat the softened cream cheese in a medium bowl for 1 to 1 ½ minutes until smooth and creamy.
- Sprinkle the instant butterscotch pudding mix over the cream cheese and continue mixing for another minute until well combined.
- Add the marshmallow fluff and beat just until incorporated.
- Gently fold in the thawed Cool Whip with a rubber spatula until evenly distributed. Be careful not to overmix.
- Pour the butterscotch mixture into the prepared graham cracker crust.
- Cover the pie loosely with plastic wrap and refrigerate for at least 8 hours, or overnight, until set.
- Slice and serve chilled. You can garnish with additional whipped cream and a crushed graham cracker crust.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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