Butterscotch Cream Cheese Pie * Recipe

• 9 x " graham cracker crust
• 8 ounce cream cheese softened
• 14 ounce sweetened condensed lowfat milk
• 1 sm butterscotch instant pudding
• 1/4 c. butterscotch schnapps
• 1/2 c. water iced
• 1 c. cold whip

1. Beat cream cheese till fluffy; add in condensed lowfat milk and mix till smooth.
2. On low speed, beat in pudding mix and liquids till thoroughly blended.
3. Mix in Cold Whip.
4. Pour into pie shell.
5. Refrigerateat least 2 hrs.
6. Garnish as desired.

graham cracker crust, cream cheese, condensed lowfat milk, butterscotch instant pudding, butterscotch schnapps, water, cold whip

Taken from cookeatshare.com/recipes/butterscotch-cream-cheese-pie-96404 (may not work)