Jello Butterscotch Pudding Pie Recipes

BUTTERSCOTCH-BANANA CREAM PIE

Butterscotch-Banana Cream Pie image

It's just butterscotch pudding and bananas in a ready-made graham pie crust, but this cream pie has the power to make any occasion special!

Provided by My Food and Family

Categories Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 pkg. (3.5 oz.) JELL-O Butterscotch Flavor Cook & Serve Pudding
2 cups milk
2 bananas, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

Steps:

Mix pudding mix and milk in medium saucepan. Bring to full boil on medium heat, stirring constantly.
Slice 1-1/2 of the bananas; spread onto bottom of crust. Cover with pudding.
Refrigerate 4 hours. Spread COOL WHIP over pie just before serving. Slice remaining banana; arrange over pie.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

THE EASIEST BUTTERSCOTCH PIE

The Easiest Butterscotch Pie image

The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!

Provided by Heather

Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes

Time 2h30m

Yield 8

Number Of Ingredients 5

Ingredients

1 (3.4 ounce) package instant butterscotch pudding mix
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons butterscotch ice cream topping

Steps:

In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

Nutrition Facts : Calories 305 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 385.4 mg, Sugar 27.9 g

EASY TIN ROOF PUDDING PIE

Easy Tin Roof Pudding Pie image

This easy-to-make pie has just about every flavor you could want: caramel, chocolate, peanut, butterscotch, vanilla. Think your taste buds can handle it?

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 cup caramel ice cream topping, divided
1 chocolate cookie crumb crust (6 oz.)
1/2 cup cocktail peanuts, toasted, divided
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping

Steps:

Spread half the caramel onto bottom of crust; top with half the nuts.
Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over nuts in crust.
Refrigerate 3 hours or until firm. Drizzle with remaining caramel and top with remaining nuts just before serving.

Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 3.9079 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

BUTTERSCOTCH SILK PIE

Butterscotch Silk Pie image

If you can wield a whisk and a mixer, you can make this meringue! The kitchen-tested, step-by-step instructions will see you through, while a couple of smart shortcuts guarantee the three-ingredient butterscotch filling turns out silky smooth and richly flavored. As for the crust, the buttery, flaky refrigerated Pillsbury™ kind has yet to disappoint us-though there's no reason you couldn't substitute your own scratch crust, if you wish. So don't pass on this recipe because of its impressive look, it's nothing you can't handle, and we think you'll find it pretty rewarding-especially once you bite into it.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h40m

Yield 8

Number Of Ingredients 8

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 3/4 cups milk
1 box (4.6 oz) Jell-O® Cook & Serve vanilla pudding & pie filling mix (not instant)
1 cup butterscotch chips
4 egg whites, room temperature
1/2 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

Steps:

Heat oven to 450°F. Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate. Cool on cooling rack, about 20 minutes.
In 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add butterscotch chips; stir until melted and smooth. Let stand 5 minutes.
Pour pudding mixture on top of cooled baked pie shell. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
When ready to serve, heat oven to 450°F. In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water; stir occasionally with whisk 14 to 18 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 2 to 3 minutes or until stiff glossy peaks form. Remove plastic wrap from filling. Use small icing spatula to swirl meringue over top of chilled pie. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cool on cooling rack 20 minutes.
Cut into wedges to serve. Store loosely covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 56 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g

EASY TRIPLE-LAYER BUTTERSCOTCH PIE

Easy Triple-Layer Butterscotch Pie image

Make this Easy Triple-Layer Butterscotch Pie with a graham cracker crust. Three is better than one in this Easy Triple-Layer Butterscotch Pie recipe!

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 6

Ingredients

2 oz. BAKER'S Semi-Sweet Chocolate, melted
1/4 cup sweetened condensed milk
3/4 cup chopped pecans, toasted, divided
2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
1-3/4 cups cold 2% milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

Mix melted chocolate and sweetened condensed milk until well blended; pour onto bottom of crust. Sprinkle evenly with half the nuts; press into chocolate layer with back of spoon. Refrigerate until ready to use.
Beat pudding mixes and 2% milk in large bowl with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups into crust. Stir half of the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
Refrigerate 3 hours or until set.

Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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