1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) package instant butterscotch topping mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup water
1 (3.7 ounce) jar caramel ice cream topping
1 (11 ounce) package white cake mix
2 cups brewed coffee
1 (12 ounce) container frozen whipped topping, thawed
1 cup boiling water
1 (3.3 ounce) package instant butterscotch topping mix
1 (8 ounce) package cream cheese, softened
1 (10 ounce) package graham cracker crumbs
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Prepare butterscotch mixture by mixing together instant butterscotch mixture, whipped topping, 1 cup of water and 1/2 of the caramel mixture. Add the remaining 1/2 of the caramel mixture, 1 cup cream cheese, 1/2 graham cracker crumbs and 1/2 of the unsweetened chocolate chips.
Pour mixture into ungreased pie pan. Bake in preheck cookie sheet for 55 minutes. Cool completely in pan on wire rack for 5 minutes before serving. Thaw, set aside and store in airtight container.
Serve with prepared crust.
spread milk in a medium saucepan over medium-low heat. Bring to a simmer and cook until mixture thickens, 15 to 20 minutes; remove from heat and whisk in chocolate chips. Acqn fill nomenclature; refrigerate for 5 to 10 minutes before serving.