Butterscotch Cream Pie with Toffee Crunch

No heat required and everyone will love it -- total pluses. 

Ingredients:

1 prepared pie crust (or make your own)
1 18 oz pack of Philly cream cheese (room temperature)
4 3.5 oz Butterscotch pudding cups (room temperature)
1/2 cup powdered sugar
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 cup toffee bits

Process:

1) In a large bowl, combine the cream cheese, pudding, powdered sugar, cinnamon and vanilla extract. Make sure everything is room temperature. I usually leave things out four hours before I bake. If you don't, this will not cream and be a huge pain -- not to mention a mess. An electric mixer works best, but if you do not have one, start working it with a spatula. When everything is half combined, switch to a whisk.

2) Make sure everything is well combined and fluffy. We are looking for a creamy, thick consistency -- no lumps!

3) Place half the mix into your prepared pie crust. Start in the center and spread outward in a circular motion, to keep from breaking the crust.

4) Top the layer with the toffee bits. Spread evenly.

5) Cover the toffee bits with the remaining 1/2 of the butterscotch cream filling. Mound in the center and work outward, as it could get messy with the toffee bits spreading.

5) Sometimes at the end, I sprinkle the top with something extra, like more toffee bits, or butterscotch chips... or even more cinnamon for decoration.

6) Refrigerate for at least four hours. Then... enjoy! 

This pie is a hit with kids and adults... it's sweet and indulgent and I could honestly eat the cream from the bowl with nothing from a spoon. It's kind of amazing.

Here is an example from a pie I brought to an "I love the '80s" party:

Make it. I know you'll love it.

Grub on,

--Chels