Make this Easy Triple-Layer Butterscotch Pie with a chocolate cookie crust. Three is better than one in this Easy Triple-Layer Butterscotch Pie recipe!
What You Need
Original recipe yields 10 servings
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 Flavor Instant Pudding
1-3/4 cups cold 2% milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
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Let's 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.
Enjoy a serving of this delicious treat on special occasions.
Prepare using 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.