Butterscotch Toffee Pudding Pie
Recipe type: dessert
Prep time: 
Total time: 
Serves: 8 servings
For the crust
  • 1¼ C Oreo cookie crumbs (about 21 cookies crushed)
  • ⅓ C butter, melted
  • 1 tbsp granulated sugar
For the pie filling
  • 5.9oz of instant butterscotch pudding (about 1½ 3.4oz boxes. Use a scale to weigh.)
  • 1 8oz container of Cool Whip, divided
  • 1½ C milk
  • 1 C toffee bits, divided
  • ½ C mini chocolate chips
  • Chocolate fudge sauce for drizzling
For the crust
  1. In a mixing bowl, combine the Oreo crumbs, melted butter and sugar and mix until the crumbs are moist. Press into the bottom of a 9 inch pie dish.
For the pie filling
  1. In a mixing bowl, whisk together the milk and pudding. Stir in half of the Cool Whip. Mix in ½ of the toffee buts and the mini chocolate chips. Scrape the mixture into the pie crust.
  2. Place in your refrigerator for 20-30 minutes.
  3. Remove from the fridge and top with the remaining Cool Whip. Sprinkle with the remaining toffee chops and then drizzle with chocolate fudge sauce.
The pie crust may be difficult to remove from the dish when first taken out of the fridge. Allow it to sit out for a few minutes before slicing. Use a pie server for easier removal.
Nutrition Information
Serving size: 1 slice
Recipe by This Gal Cooks at https://www.thisgalcooks.com/butterscotch-toffee-pudding-pie/