Butterscotch Pecan Pie

Adapted from

  • 6 ozs reduced fat graham cracker crust
  • 1 cup fat-free milk
  • 3 ozs butterscotch pudding mix
  • 8 ozs Cool Whip Free, thawed and divided
  • 5 ozs pecan shortbread cookies, crumbled into pieces
Butterscotch Pecan Pie
In a mixing bowl, combine pudding mix and milk. Mix for one minute, or until slightly thickened. Add four ounces of whipped topping. Reserve 1/3 cup cookie crumbs. Add remaining cookie crumbs to mixture. Mix well. Spread into crust. Spread remaining whipped topping over top and sprinkle with remaining cookies. Chill for four hours.
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Posted: 2/23/2017
Rated by 0 users (0.00)
WW Points* : 4.21
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 194
Calories from Fat 31 (16%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 305mg 13%
Potassium 0mg 0%
Total Carbohydrate37g 12%
Dietary Fiber 0g 0%
Sugars 19g
Protein 2g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.