On Father’s Day our church provided a pie for each dad to take home. My sweet hubby picked one out that he knew I would like too. One of my favorite ice cream treats is vanilla ice cream with butterscotch and pecans. Well, this pie uses that combination in a delicious new way. I hope your tastebuds enjoy it as much as mine have.
1 c. cold milk
1 pkg. (4 oz.) butterscotch flavor instant pudding
1 tub (8 oz.) frozen non-dairy whipped topping or Cool Whip, thawed and divided
8 Keebler Pecan Sandies cookies, crushed (3 more if you want split them in half for top like I did)
1 graham pie crust
1. In large bowl beat milk and pudding mix with wire whisk for 1 minute. Whisk in half of whipped topping.
2. Reserve 1/3 cup of cookies. Stir remaining cookies into pudding mixture. Spread in crust.
3. Top with remaining whipped topping. Sprinkle with remaining cookies. (Add 3 cookies split in half if you want). Refrigerate at least 3 hours or until set. Store in refrigerator.
Source: “mooched” from www.keebler.com
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