Butterscotch Toffee Pudding Pie
You can never have too many side dish recipes, so give Butterscotch Toffee Pudding Pie a try. For $1.99 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 289 calories, 5g of protein, and 12g of fat each. 1292 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up nonfat cool whip, milk, oreo cookie, and a few other things to make it today. It is brought to you by This Gal Cooks. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. If you like this recipe, you might also like recipes such as Butterscotch Pudding with Toffee Crumbles, Butterscotch Pudding With Toffee Crumbles, and Sticky Toffee Pudding with Butterscotch Sauce.
Servings: 8
Preparation duration: 30 minutes
Ingredients:
5.9oz of instant butterscotch pudding (about 1½ 3.4oz boxes. Use a scale to weigh.)
½ C mini chocolate chips
Chocolate fudge sauce for drizzling
1 tbsp granulated sugar
1½ C milk
1 8oz container of Cool Whip, divided
1¼ C Oreo cookie crumbs (about 21 cookies crushed)
1 C toffee bits, divided
Equipment:
mixing bowl
pie form
whisk
Cooking instruction summary:
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.In a mixing bowl, whisk together the milk and pudding. Stir in half of the Cool Whip. Mix in of the toffee buts and the mini chocolate chips. Scrape the mixture into the pie crust.Place in your refrigerator for 20-30 minutes.Remove from the fridge and top with the remaining Cool Whip. Sprinkle with the remaining toffee chops and then drizzle with chocolate fudge sauce.
Step by step:
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.In a mixing bowl, whisk together the milk and pudding. Stir in half of the Cool Whip.
2. Mix in of the toffee buts and the mini chocolate chips. Scrape the mixture into the pie crust.
3. Place in your refrigerator for 20-30 minutes.
4. Remove from the fridge and top with the remaining Cool Whip. Sprinkle with the remaining toffee chops and then drizzle with chocolate fudge sauce.
Nutrition Information:
covered percent of daily need
