Butterscotch Pecan Sandies Pie Recipe

Ingredients
<br>- 1 (6 ounce) READY CRUST® Shortbread Pie Crust
<br>- 1 3/4 cups whole milk, cold
<br>- 1 (3.4 ounce) package butterscotch flavor instant pudding & pie filling
<br>- 1 (8 ounce) container frozen non-dairy whipped topping, thawed
<br>- 1 cup KEEBLER® Pecan Sandies® cookies, chopped
<br>- Butterscotch ice cream topping, for garnish
<br><p></p>Directions
<br>step 1: Pour milk into large bowl. Add pudding mix. Beat with wire whisk or hand mixer on lowest speed, 2 minutes or until smooth.
<br>step 2: Fold in one cup of whipped topping (1/3 of the container) and 1/2 cup of cookies. Pour into crust.
<br>step 3: Top with remaining whipped topping and cookies. Drizzle ice cream topping over pie. Refrigerate 3 hours.
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Ingredients
- 1 (6 ounce) READY CRUST® Shortbread Pie Crust
- 1 3/4 cups whole milk, cold
- 1 (3.4 ounce) package butterscotch flavor instant pudding & pie filling
- 1 (8 ounce) container frozen non-dairy whipped topping, thawed
- 1 cup KEEBLER® Pecan Sandies® cookies, chopped
- Butterscotch ice cream topping, for garnish

Directions
step 1: Pour milk into large bowl. Add pudding mix. Beat with wire whisk or hand mixer on lowest speed, 2 minutes or until smooth.
step 2: Fold in one cup of whipped topping (1/3 of the container) and 1/2 cup of cookies. Pour into crust.
step 3: Top with remaining whipped topping and cookies. Drizzle ice cream topping over pie. Refrigerate 3 hours.

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