Butterscotch Cool Whip Pie

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Silky, creamy, and irresistibly sweet—Butterscotch Cool Whip Pie is the kind of dessert that makes you close your eyes with every bite. With its buttery graham cracker crust, rich butterscotch pudding filling, and a pillowy Cool Whip topping, this pie is a nostalgic throwback and a modern crowd-pleaser all in one. The crunch of butterscotch chips sprinkled on top gives it a perfect finishing touch, balancing texture with its soft, cloud-like layers.

This pie is a dream for anyone looking for a no-bake dessert that’s simple yet indulgent. Whether you’re bringing it to a potluck, serving it after a cozy weeknight dinner, or just treating yourself on a quiet afternoon, Butterscotch Cool Whip Pie hits the sweet spot—literally. It’s one of those easy recipes you’ll come back to over and over again for its delicious comfort and minimal effort.

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Ingredients for this Butterscotch Cool Whip Pie

• 1 (9-inch) graham cracker pie crust (store-bought or homemade)
• 1 (3.4 oz) package instant butterscotch pudding mix
• 1 cup cold milk
• 1 (8 oz) tub Cool Whip, thawed
• ½ cup butterscotch chips (for topping)
• Optional: extra whipped cream or caramel drizzle for garnish

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Step 1: Prepare the Butterscotch Filling

In a medium-sized mixing bowl, whisk together the instant butterscotch pudding mix and cold milk until the mixture thickens—this usually takes about 2 minutes. Let it sit for a couple more minutes to set completely. The pudding should be smooth, creamy, and slightly firm.

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Step 2: Fold in the Cool Whip

Once the pudding has set, gently fold in 2/3 of the Cool Whip using a spatula. Be careful not to stir too vigorously—you want to keep the texture light and airy. This will create that fluffy, mousse-like consistency that makes the pie so satisfying.

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Step 3: Fill the Pie Crust

Spoon the butterscotch mixture into the graham cracker crust, spreading it out evenly with a spatula. Smooth the top for a nice, flat surface.

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Step 4: Add the Whipped Topping

Take the remaining Cool Whip and spread it evenly over the top of the pie. You can make soft swirls with the back of a spoon for a pretty finish, or go smooth and sleek—it’s up to you.

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Step 5: Sprinkle and Chill

Generously sprinkle butterscotch chips over the whipped topping. For best flavor and texture, refrigerate the pie for at least 4 hours, or until fully set. Overnight chilling is even better if you’ve got the time!

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Storage Instructions

To keep your Butterscotch Cool Whip Pie fresh and delicious:

• Refrigerate: Store any leftovers covered tightly with plastic wrap or in an airtight container. It will stay good in the refrigerator for up to 4–5 days.
• Freezing: This pie freezes well! Wrap the entire pie (or slices) tightly with plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge for a few hours before serving.
• Avoid room temperature storage: Due to the dairy content, this pie should not sit out for more than 2 hours.

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Estimated Nutrition (Per Slice – based on 8 servings)

• Calories: ~310
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 15mg
• Sodium: 310mg
• Total Carbohydrates: 42g
• Sugars: 27g
• Protein: 3g

Note: Values may vary based on specific brands used.

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Frequently Asked Questions

How long does it take for the pie to set?

You should refrigerate the pie for at least 4 hours, but overnight chilling gives the best results.

Can I use homemade whipped cream instead of Cool Whip?

Yes! Just be sure to stabilize it with a bit of powdered sugar or gelatin to maintain its structure.

What kind of crust works best?

Graham cracker crust is traditional and complements the butterscotch flavor, but shortbread or vanilla wafer crusts also work beautifully.

Can I make this pie ahead of time?

Absolutely! It’s a great make-ahead dessert. Prepare it a day in advance and store it in the fridge until serving.

Is this pie overly sweet?

It’s sweet, but the whipped topping balances the richness of the butterscotch. You can use sugar-free pudding to tone it down if desired.

Can I add a layer of caramel?

Yes! Drizzle caramel sauce between the pudding and Cool Whip layer, or on top, for an extra flavor punch.

Is it okay to use non-dairy milk?

Use thicker plant-based milks like soy or oat. Thin ones like almond milk may not allow the pudding to set properly.

Can kids help make this recipe?

Definitely! It’s a no-bake, mix-and-layer dessert—perfect for little kitchen helpers.

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