Butterscotch Pudding Pie Ice Cream
  • 1/2 package of cream cheese (softened)
  • 1/2 cup of powdered sugar
  • 1 tub of cool whip (small one – not family size ;)) - divided
  • 1 package of cook and serve butterscotch pudding (NOT INSTANT!!)
  • 1 1/2 cup whole milk
  • one graham cracker crust in a tin
  • Mash the graham cracker crust in the tin - not too much just until small chunks remain
  • Beat first 3 ingredients (cream cheese, 1/2 of the cool whip, and powdered sugar) until really really creamy and thick.
  • Pour this creamy mixture into the graham cracker crust tin that has the small chunks of graham cracker crust in it.
  • In same bowl combine milk and butterscotch pudding mix. Beat on high until completely mixed. Add other 1/2 of cool whip. Beat on high until that’s all mixed in. It’ll be liquid-ey.
  • Add the graham cracker crust that you mashed up and creamy mixture and beat the hell out of it.
  • Put the whole thing in the ice cream maker until thick. Make sure you don’t eat dinner so you can completely gorge yourself. (Even at it’s thickest it’s going to be a little thin. We ate about half of it as it was and then put the other half in the freezer for a few hours. Both ways were delicious but putting it in the freezer for that little bit made it more of an ice cream consistency.)
Source: Leanne