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Desserts

Easy Triple-Layer Butterscotch Pie

photo by:kraft
It's hard to believe this triple-layer butterscotch pie is easy to make, but it really is—thanks to instant pudding and a ready-made chocolate cookie crust.
time
prep:
15 min
total:
3 hr 15 min
servings
total:
10 servings

What You Need

2
oz.  BAKER'S Semi-Sweet Chocolate, melted
1/4
cup  sweetened condensed milk
1
 OREO Pie Crust (6 oz.)
3/4
cup  chopped PLANTERS Pecans, toasted, divided
2
pkg.  (3.4 oz. each) JELL-O Butterscotch Instant Pudding
1-3/4
cups  cold 2% milk
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

MIX melted chocolate and sweetened condensed milk until well blended; pour onto bottom of crust. Sprinkle evenly with half the nuts; press into chocolate layer with back of spoon. Refrigerate until ready to use.

BEAT pudding mixes and 2% milk in large bowl with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups into crust. Stir half of the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.

REFRIGERATE 3 hours or until set.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this delicious treat on special occasions.
Substitute
Prepare using 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding.
What To Do With Leftover Sweetened Condensed Milk
Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavor, stir into your cup of hot brewed coffee or tea instead of regular milk.
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