Dessert: Butterscotch Cream Cheese Pie
1 Graham Cracker Pie Crust – 6 oz.
1 – 8 oz. Cream cheese, softened
1 can 14 oz. Sweetened condensed milk
¾ cup cold water
1 –4 serving size instant butterscotch flavor pudding & pie filling
1 tub 8 oz.whipped topping
In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust. Chill 2 hours or until set. Garnish with remaining whipped topping and serve. Refrigerate leftovers.