4-Ingredient No Bake Butterscotch Pudding Pie

piece of butterscotch pudding pie on a white plate

5 from 1 vote

4-Ingredient No Bake Butterscotch Pudding Pie

This 4-Ingredient No Bake Butterscotch Pudding Pie is creamy, cozy, and comes together in minutes with pantry staples. Made with instant pudding, Cool Whip, and a graham cracker crust, it’s the perfect fuss-free dessert for busy families, no oven required!

Prep Time10

Fridge Time2

Total Time2 10

Course: Dessert

Cuisine: American

Diet: Kosher, Vegetarian

Servings: slices

Calories: 270kcal

Author: Marni Katz

Ingredients

2 boxes instant butterscotch pudding mix
3 cups whole milk (do not follow box instructions)
1 graham cracker crust
4 oz Cool whip (thawed in fridge)

Instructions

Whisk together the butterscotch pudding mix and milk in a large mixing bowl.
Gently fold the Cool Whip into the pudding just until all the white streaks are gone.
Pour the butterscotch filling into the graham cracker crust and refrigerate at least 2 hours or until you are ready to serve.
Just before serving, add any additional cool whip, butterscotch chips or sauce on top as a garnish.

Notes

Make ahead: You can make the pudding pie ahead of time and store in the fridge until you are ready to eat it. I suggest adding any garnishes right before serving. Pop any leftovers back into the fridge for up to 5 days.
Size matters: Watch the size of your instant pudding. This recipe was written with the 3.4oz size box.
For clean slices: Chill the pie for at least 2 hours (overnight is even better) and use a sharp knife wiped clean between cuts.
Change the pudding flavors: You can make this pudding pie with lots of flavor combinations. For summer try lemon pudding with sliced fresh citrus on top, In the winter make a chocolate pudding pie with peppermint pieces. The options are endless.

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