2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 8oz package cream cheese, softened
3/4 cup granulated sugar
1 12oz container frozen whipped topping, thawed
1 package (3 1/2 oz) instant chocolate pudding mix
1 package (3 1/2 oz) instant butterscotch or French vanilla pudding mix
Prepare the Crust:
Combine the graham cracker crumbs (you can buy the crumbs by themselves, or just pulse some crackers in your food processor), the sugar (1/4 cup) and the melted butter. Press firmly onto the bottom and sides of a 9" pie plate.
You could also shortcut this recipe further and use a store-bought graham or chocolate cookie crust.
Prepare the Pie Filling: With an electric mixer, beat the softened cream cheese and sugar (3/4 cup) together until well-blended. Fold in half of the whipped topping and spread onto the graham cracker crust.
Combine the chocolate and butterscotch pudding mixes. Add the milk and mix well. Spread atop the cream cheese layer.
Top with the remaining whipped topping. Chill for at least 30 minutes to an hour before serving. Garnish as desired - I like to use Heath "Brickle Bits" on top!
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