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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quick Butterscotch Cream Cheese Pie Recipe

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This recipe for Quick Butterscotch Cream Cheese Pie is from Eubank Elementary School 2011-2012 Bulldog Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Ready-Crust Pie Crust (Graham Cracker or Regular)
1 pkg. cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk
3/4 c. cold water
1 pkg. instant butterscotch pudding (4-serving size)
1 tub Cool Whip (8 oz.)
Directions:
Directions:
1. In large mixing bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.

2. On low speed beat in water and pudding, mix until smooth. Fold in half the Cool Whip and pour into crust.

3. Chill at least 2 hours. Garnish with remaining Cool Whip and serve.

 

 

 

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