Butterscotch Pudding Cream Pie with Toffee Crunch!

Step 1

Spread the warmed hot fudge toping along the bottom of the pie crust. The sauce needs to be loose enough to pour in/spread out but not scalding hot. Place the crust in the fridge to chill and set the fudge.

Step 2

In a large bowl, add the milk, butterscotch sauce and the pudding mix. Beat with an electric mixer until well combined; ~2 minutes. Next, fold in 4 ounces (or one-third) of the whipped topping.

Step 3

Remove the crust from the fridge and spoon the pudding mixture into the pie shell spreading it out evenly.

Step 4

Top the pie with the remaining whipped topping, sprinkle on the toffee chips and drizzle on some additional butterscotch topping.

Step 5

Place in the fridge, uncovered for at least 6 hours to chill out. Once it is all set, slice and loosely cover the rest of the pie with a lid or plastic wrap.

Step 6

Store leftovers in the fridge…if you have any!