Butterscotch Pie III Recipe

Ingredients
<br>- 1 (3.4 ounce) package instant butterscotch pudding mix
<br>- 1 (1.3 ounce) envelope whipped topping mix
<br>- 2 tablespoons white sugar
<br>- ¼ teaspoon pumpkin pie spice
<br>- 1 ¾ cups milk
<br>- 1 ¼ cups gingersnap cookie crumbs
<br>- ¼ cup white sugar
<br>- ¼ cup butter, melted
<br><p></p>Directions
<br>step 1: To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.
<br>step 2: To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.
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Ingredients
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 1 (1.3 ounce) envelope whipped topping mix
- 2 tablespoons white sugar
- ¼ teaspoon pumpkin pie spice
- 1 ¾ cups milk
- 1 ¼ cups gingersnap cookie crumbs
- ¼ cup white sugar
- ¼ cup butter, melted

Directions
step 1: To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.
step 2: To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.

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