Home » Recipes » December 2003 » Light Butterscotch Cream Cheese Pie

Light Butterscotch Cream Cheese Pie

Light Butterscotch Cream Cheese Pie
Light Butterscotch Cream Cheese Pie

Light Butterscotch Cream Cheese Pie

Ingredients

1 (8-ounce) package reduced-fat cream cheese, softened
1 (14-ounce) can reduced-fat sweetened condensed milk
3/4 cup cold water
1 small box instant butterscotch pudding
1 (8-ounce) carton non-dairy fat-free whipped topping
1 (9-inch) graham cracker pie crust
Almond toffee bits, optional

Preparation

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. With mixer on low speed, add cold water and instant pudding until smooth. Fold in half of the whipped topping. Pour into crust and chill for 2 hours or until set. Garnish with remaining whipped topping and the almond toffee bits.
-Donna Guest, Accounting Department