Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

MMMM! That's all I have to say.

Ingredients Nutrition

Directions

  1. In large mixer 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. top with remaining whipped topping and serve. Keep refrigerated.
Most Helpful

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!

krod5598 October 01, 2015

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.

Susie D April 24, 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.

Chef Eggless February 17, 2008