Mini Chocolate Chip Butterscotch Pudding Pie - cooking recipe

Ingredients

1 (3 1/2 ounce) package instant butterscotch pudding mix
2 cups whole milk (can use skim if your watching calories)
1 cup semisweet mini chocolate chips
1 (9 inch) pre-made graham cracker pie crust
1 (8 ounce) carton non-dairy whipped topping (like cool whip)

Preparation

In a medium sized bowl mix together milk and pudding until well blended.
Fold in chocolate chips.
Pour into pie crust, top with desired amount of topping (I use about 6 ounces).
Chill for 2 hours or for better results chill overnight.