Butterscotch Cheesecake
From rentausha 14 years ago
- 30min + chill to make
- Serves 12
As usual... I couldn't find a recipe that I liked, so I made one up. This one is a no-bake cheesecake. Like most other recipes I post, it needs a little tweaking. I'll let you know how the tweaking goes when it happens. Read more The reason it needs to be tweaked is because it is very, VERY sweet. The way I plan on tweaking it is by using only 1/2 a container of the cool whip in the filling and by adding another brick of cream cheese. If you try it that way before I do, let me know how it turns out! Otherwise, I'll let you know when I know. :-) See less
Ingredients
- 2 graham cracker pie crusts shopping list
- 1 small can of Eagle Brand sweetened condensed milk shopping list
- 1 cup of butterscotch chips shopping list
- 2 containers of Cool Whip, thawed shopping list
- 1 8 oz brick of cream cheese, softened shopping list
How to make it
- Prepare your pie crusts and set aside.
- Melt butterscotch chips in sweetened condensed milk over low heat.
- Pour the butterscotch/ milk mixture into a bowl.
- Mix in one container of whipped cream.
- Beat in cream cheese until all combined,.
- Pour mixture into shells.
- Divide remaining whipped cream between the two pies and top them with it.
- Put in refrigerator to chill at least 3 hours.
People Who Like This Dish 3
- janick04 Hamilton, OH
- clbacon Birmingham, AL
- 3gdogs Nowhere, Us
- rentausha Clarksville, US
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