Quick Butterscotch Cream Cheese Pie - cooking recipe

Ingredients

1 Ready-Crust graham cracker pie crust
1 pkg. cream cheese, softened
1 can Eagle Brand sweetened condensed milk (not evaporated milk)
3/4 c. cold water
1 pkg. instant butterscotch flavor pudding and pie filling
1 tub frozen nondairy whipped topping, thawed and divided

Preparation

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust. Chill 2 hours or until set. Garnish with remaining whipped topping and serve. Refrigerate leftovers.