Ingredients:
- 3 cups gluten free graham crumbs
- 1/2 cup margarine
- 175g butterscotch pudding and pie filling mix
- 3 cups almond milk
- 3 cups Cool Whip Topping – Divided
- 1/3 cup butterscotch chips
PREPARATION:
Slice and enjoy!
Combine the melted margarine and graham cracker crumbs in a small mixing bowl.
Press the graham crumb mixture into the bottom of an 8″ square baking pan.
Prepare the butterscotch pie filling according to directions. I use the microwave method and almond milk.
Allow the pudding to cool for about 10 minutes before pouring 2 1/3 cups of the pie filling over the graham crust.
Chill for 10 minutes in the fridge. Also chill the remaining pudding.
After 10 minutes mix the remaining pudding with 1 cup of Cool Whip dessert topping.
Spread the pudding and Cool Whip mixture over the pudding layer in the baking pan.
Spread 2 cups of Cool Whip on the top to create the last layer.
Chop up the butterscotch chips and sprinkle them over top of the Cool Whip layer.
Allow to chill for at least 2 hours.