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With a fluffy cloud-like rich texture, this butterscotch pie is everything you have been dreaming of. You only need 6 ingredients and 10 minutes of prep time to put together this fantastic dessert.
This dreamy butterscotch Cool Whip pie is downright decadent with its smooth, creamy filling and rich, buttery graham cracker crust. This easy-to-make dessert is filled with creamy pudding, velvety cream cheese, gooey marshmallow fluff, and whipped topping to create a luscious pie that is guaranteed to have your mouth watering.
Serve this rich no-bake pie at a party, potluck, or even for the holidays. Enjoy a slice with a scoop of vanilla ice cream on the side or a mug of warm coffee or a homemade pumpkin spice latte to drink.
Butterscotch lovers will adore the rich flavor and soft, fluffy texture in this yummy Cool Whip pie. Practically fool-proof, this no-bake dessert is a scrumptious treat to make any time of the year.
Butterscotch Cool Whip Pie Ingredients
- Cream cheese
- Pudding - butterscotch pudding mix
- Marshmallow fluff
- Cool Whip
- Crust - graham cracker crust
- Whipped topping - optional garnish
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.
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.
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. If you are transporting the pie, we recommend setting the whole pie inside a glass or metal pie pan to give it more stability. You can also flip the plastic insert in the premade crust. This makes a perfect lid for the top of the pie.
How to Make Butterscotch Cool Whip Pie
FIRST STEP: 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.
SECOND STEP: Sprinkle the instant pudding mix over the cream cheese and continue mixing for 1 more minute until well combined.
THIRD STEP: Add the marshmallow fluff and continue mixing just until incorporated.
FOURTH STEP: Fold in the thawed Cool Whip.
FIFTH STEP: 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.
Can I make my own whipped cream?
If you can’t get Cool Whip, or prefer to make your own, you can use this whipped cream recipe to make homemade whipped cream for this decadent dessert.
Can I make my own crust for this butterscotch pie recipe?
If you would prefer to make your own cookie crust for your butterscotch dessert, you certainly can. Crush graham crackers or chocolate cookies in a food processor to give you 1½ cups of graham cracker crumbs before combining them with 5 tablespoons of butter and baking at 300°F for 10 minutes.
Can I make this no-bake butterscotch pie ahead of time?
This great recipe is best made ahead since it needs to chill in the fridge for about 8 hours before serving it.
How to Store Butterscotch Cool Whip
IN THE FRIDGE: Store leftover homemade butterscotch pie in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the pie for up to 1 month. Allow the pie to thaw overnight in the refrigerator before slicing, garnishing, and serving.
Butterscotch Cool Whip Pie
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- 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.