Butterscotch Pie III Best Family Recipes

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Butterscotch Pie III

"Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if preferred."

Ingredients :

1 (3.Four ounce) package instantaneous butterscotch pudding mix
1 (1.Three ounce) envelope whipped topping mix
2 tablespoons white sugar
1/four teaspoon pumpkin pie spice
1 3/four cups milk
1 1/four cups gingersnap cookie crumbs
1/four cup white sugar
1/4 cup butter, melted

Instructions :

Prep : 20M	Cook : 8M	Ready in : 4H20M

To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the lowest and sides of a nine inch pie pan. Chill for 1 hour.
To Make Filling: In a mixing bowl, integrate pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed till combined, then beat at high velocity for approximately four minutes till aggregate thickens. Spoon into organized crust. Cover and refrigerate pie for 3 hours.

Notes :

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