Butterscotch Cream Cheese Pie

I made this yesterday, and it STILL has not set by tonight! The only thing different was light condensed milk and cook and serve pudding mix.......which both ARE interchangeable in recipes. Apparently not in this one...? Any help out there? Comments? It is like soup.....however, very sweet, rich, tasty soup. I just ended up putting it from pie crust into a bowl, and creaking up the crust on top. We eat ANYTHING in this house.

I've made this pie twice now, and it is absolutely delicious. The second time, I added butterscotch morsels on top of the pie, and it made an already amazing pie even better. My only recommendation would be to use a 9 ounce pre-made pie crust, not a 6 ounce. The first time, I made it with a 6 ounce, and the pie was overflowing, with a lot of batter left in the bowl. With the 9 ounce pre-made pie crust, the crust is full, but not overflowing. Great recipe, and thanks for sharing!

This was a delightful icebox pie! I used a shortbread crust & by the time everything was mixed there wasn't room for the addition of the final layer of whipped topping. We simply added a scoop when serving and drizzled on caramel sauce. I think this pie would be nice with crushed butterfingers too. Either way it's going into my favorites folder to make again. Made during Pick A Chef Spring 2014.

Very good. My husband loves cheesecake, and this is a great eggless-like version since our son is allergic to eggs. I made this with Butterscotch pudding and then again with Pumpkin Pie pudding. Both tasted great, but my husband really enjoyed the Butterscotch pudding. I look forward to substituting other puddings too to try different flavors.

A very sweet, but tasty pie. I made this yesterday using sugar free pudding mix, lite Eagle Brand, and lite cream cheese. It mixes up beautifuly. We shared it with the neighbors and they thoroughly enjoyed as well. I will make this again. Thanks for posting.