Zutaten für Butterscotch Cream Cheese Pie
- Graham Cracker Pie Crust
- 8 ounces (227g) softened cream cheese
- 14 ounces (397g) sweetened condensed milk
- Cold Water
- Instant Butterscotch Pudding Mix
- Frozen Non Dairy Topping
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Zubereitung von Butterscotch Cream Cheese Pie
- Prepare your crust (use your favorite pre-made or homemade recipe).
- In a large mixing bowl, beat 8 ounces (227g) of softened cream cheese until light and fluffy.
- Gradually beat in 14 ounces (397g) of sweetened condensed milk until completely smooth and creamy.
- In a separate bowl, whisk together 1/4 cup (60ml) of cold water and 3.4 ounces (97g) instant butterscotch pudding mix until no lumps remain.
- On low speed, gradually add the butterscotch pudding mixture to the cream cheese mixture, beating until smooth and well combined.
- Gently fold in half of a 12 ounce (340g) container of whipped topping.
- Pour the filling into the prepared pie crust.
- Refrigerate for at least 2 hours, or until the filling is completely set.
- Before serving, top with the remaining whipped topping and garnish as desired (optional: butterscotch chips, chocolate shavings).
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
180g
Fat
83g
Carbs
17g
