Butterscotch Cool Whip pie is a dreamy dessert with plenty of rich flavor and a soft, fluffy texture to delight your senses. This decadent no-bake dessert is filled with creamy pudding, velvety cream cheese, gooey marshmallow fluff, and whipped topping.
Are you a butterscotch lover looking for more desserts in your favorite flavor? You’ll want to make Butterscotch Toffee Cookies, Butterscotch Fudge, and Butterscotch Delight.
PIE CRUST: This delicious butterscotch pudding pie with Cool Whip has plenty of flexibility as to what crust you use. Chocolate crust, Oreo pie crust, graham cracker pie crust, or a regular homemade pie crust all work well in this no-bake pie recipe.
WHIPPED TOPPING: If you can’t get Cool Whip, you can use our whipped cream recipe to make your own for this decadent dessert.
PUDDING: Change the flavor of pudding in this easy dessert, and you can enjoy a different variety each time. Try strawberry Cool Whip pie, vanilla Cool Whip pie, or chocolate Cool Whip pie.
HOW TO MAKE BUTTERSCOTCH COOL WHIP PIE
PRO TIP: 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.
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.
PREP TIME:10minutes mins
COOK TIME:8hours hrs
TOTAL TIME:8hours hrs 10minutes mins
- 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)
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.
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