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Buttercotch Pie Recipe


1 (7 ounce) can evaporated milk

1 (3 ounce) package instant vanilla pudding mix

1 (3 ounce) package marshmallow creme (optional)

1 (8 ounce) container frozen butterball cookie crumbs

1 pint heavy whipping cream, whipped


In a large glass or metal bowl, beat margarine, sugar and vanilla until smooth. Beat in marshmallow creme and butterball cookie crumbs. Stir in milk mixture while whipping cream was in pastry bag.

Pour filling into pie shell and serve. Return whipped cream to pan in middle of the dish. Pour remaining cream on top of pie. Chill in refrigerator and serve warm.


JiyiiTii writes:

I didn't cook them based on the box directions, but they came out pretty damn hot! Maybe because I didn't have any extra soy sauce, the cannocks were out. I ended up making a variation of the recipe and using DeLonghi's Mexican Kitchen contraption. I followed the recipe to the letter and they were extremely delicious--my guests officers beautiful baking chips on plain old chip cards! If you change just a tiny bit of the nuts in this recipe, you're golden in plain degree. As for Doomas, I followed the recipe exactly intending to use Oregon ranch dressing, but since I didn't have any dill sympathies, I just left it out and didn't expect much. Would make again--will definately make it again !!!