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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if desired. Ingredients:
1 (3.4 ounce) package instant butterscotch pudding mix |
1 (1.3 ounce) envelope whipped topping mix |
2 tablespoons white sugar |
1/4 teaspoon pumpkin pie spice |
1 3/4 cups milk |
1 1/4 cups gingersnap cookie crumbs |
1/4 cup white sugar |
1/4 cup butter, melted |
Directions:
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.
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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