Ingredients for Mini Chocolate Chip Butterscotch Pudding Pie
- Instant Butterscotch Pudding Mix
- Whole Milk
- Semisweet Mini Chocolate Chips
- Graham Cracker Pie Crust
- Non Dairy Whipped Topping
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How to Make Mini Chocolate Chip Butterscotch Pudding Pie
- In a medium-sized bowl, whisk together 2 cups milk and 1 (5.1 ounce) package instant butterscotch pudding mix until smooth and creamy.
- Gently fold in 1 cup semi-sweet chocolate chips.
- Divide the pudding mixture evenly among 6 mini pie crusts (4-inch).
- Top with your favorite topping (whipped cream, chopped nuts, caramel sauce are all delicious options!).
- Refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to set completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
131g
Fat
63g
Carbs
14g