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No Bake Scotcheroo Pie Recipe ~ A Delicious Peanut Butter Rice Krispie Pie Crust Topped with Butterscotch Pudding and Topped with Chocolate!
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5 from 1 vote

No Bake Scotcheroo Pie

A Delicious Peanut Butter Rice Krispie Pie Crust Topped with Butterscotch Pudding and Topped with Chocolate!
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 973kcal
Author: Julie Evink

Ingredients

Crust

  • 1/4 c. butter
  • 1/2 c. peanut butter
  • 3 c. mini marshmallows
  • 4 c. Rice Krispies

Filling

  • 1 3.5 oz box instant butterscotch pie and pudding filling
  • 1 3/4 c. milk
  • 1/2 c. Cool Whip

Topping

  • Chocolate Syrup

Instructions

  • Put butter, peanut butter and marshmallows in microwave safe bowl. Microwave for 30 seconds and stir. Repeat. The marshmallow should be melted but if you need to continue doing this for 30 second intervals until mixture is smooth.
  • Place Rice Krispies in a large bowl and pour peanut butter mixture over the Rice Krispies. Stir until completely combined.
  • Press into pie plate that has been coated with nonstick spray. Press up the sides to form a crust. Set aside.
  • In a mixing bowl whisk pudding mix and milk until it thickens. Fold in Cool Whip. Pour into crust.
  • Refrigerate for at least 2 hours so the pudding mixture is set.
  • Drizzle with chocolate sauce before serving.

Notes

How To Store Leftovers
This no-bake pie needs to be refrigerated if there are any leftovers. It’s best enjoyed within 2-3 days after making it.

Nutrition

Serving: 1 | Calories: 973kcal | Carbohydrates: 193g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 926mg | Potassium: 332mg | Fiber: 1g | Sugar: 78g | Vitamin A: 8165IU | Vitamin C: 74.9mg | Calcium: 91mg | Iron: 36.5mg