Butterscotch Pie III

SUBMITTED BY: HOKU3

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

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PREP TIME	20 Min
READY IN	4 Hrs 20 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.
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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Nutritional Information

Butterscotch Pie III

Servings Per Recipe: 8

Amount Per Serving

Calories: 250