Butterscotch Cream Cheese Pie - cooking recipe

Ingredients

1 graham cracker pie crust (6 oz.)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
3/4 cup cold water
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 (8 ounce) container frozen non-dairy 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. top with remaining whipped topping and serve. Keep refrigerated.