Saturday, October 11, 2014


This pie goes together quickly but it does require approximately 2 hours of chilling time.

1 brick (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
3/4 cup cold water
1 pkg (4-serving size) instant butterscotch flavor pudding mix
1 cup whipping cream, whipped*
1 prepared graham cracker pie crust**

In a large mixer bowl, beat the cream cheese until fluffy; gradually beat in the milk until smooth. With mixer on low speed, beat in the water and pudding mix until smooth. Gently fold in the whipped cream.

Pour the mixture into the pie crust and chill for around 2 hours until set.

Garnish as desired with whipped cream, nuts, sauce, etc.

* May use half of an 8-oz carton of frozen whipped topping, thawed.
**May use a baked pastry shell.

This recipe is a my own combination of one from a 1987 Borden cookbooklet and a recipe I saw on line.

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