foody friday--butterscotch cream cheese pie

We love ice cream.

My Foody Friday post on dessert could be to go to the nearest grocery store and pick up a tub of ice cream, but that would hardly be a recipe.

I could give you an ice cream recipe because Johnny LOVES making ice cream in our ice cream maker though we haven't made ice cream in at least 2 years. My jaw drops at the expense of all the ingredients, so we buy it instead.


We also love cheesecake.

Our wedding cake was cheesecake.

We eat it whenever we can.

Then we had a sweet baby boy who happens to have an egg allergy, and most cheesecake recipes include eggs.

Then I found this recipe on Recipe Zaar (#114448) last year that tastes a lot like cheesecake only a little lighter and fluffier.

Butterscotch Cream Cheese Pie

Here's what you need:

• 1 Graham Cracker Pie Crust (6 oz) or make your own sweet pie crust
• 1 8oz package Cream Cheese, softened
  
• 1 14 oz can Sweetened Condensed Milk
• 3/4 cup Cold Water
• 3.5 oz package Instant Butterscotch Pudding Mix (or any flavor you feel like trying)
• 1 8oz container Frozen Whipped Topping, thawed & divided

1. In 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 of the whipped topping and pour into crust.
3. Chill 2 hours or until set.
4. Top with remaining whipped topping. Keep refrigerated.

I've also made this with chocolate pudding and pumpkin spice pudding.

Very yummy and very easy to make.