Cookies n' Cream Butterscotch Pie2 cups crushed vanilla sandwich cookies1. Mix crushed cookies and melted butter together and press into 9-inch pie dish, saving 3/4 cup mixture. Chill. 2. Add chopped butterscotch chips to the reserved crumbs, mix and sprinkle 1/4 cup mixture over crust. 3. Spread 1 cup Cool Whip over crumbs. Sprinkle 1/4 cup crumbs over Cool Whip Layer. 4. Mix instant butterscotch pudding with milk. Cool until slightly set. 5. Spread half of pudding over Cool Whip layer. Mix 1/2 cup Cool Whip into remaining pudding and spread over pudding layer in pie dish. Sprinkle remaining crumbs over pie and chill. 6. Serve cold. Sugar-free pudding and low-fat Cool Whip may be used. Esther J. Foster, 529 S. Neshannock Road, Hermitage |
