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No Bake Cranberry Butterscotch Pie

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This No Bake Cranberry Butterscotch Pie is rich, creamy, and full of holiday flavor. A buttery graham cracker crust holds a smooth butterscotch cream filling, while tart cranberries add a pop of brightness. Perfect for Thanksgiving, Christmas, or anytime you need a quick and easy dessert that wows!

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 6 tbsp unsalted butter, melted

For the Filling:

  • 1 (3.4 oz) box instant butterscotch pudding mix

  • 1 cup cold milk

  • 4 oz cream cheese, softened

  • 1/2 cup powdered sugar

  • 1/2 tsp vanilla extract

  • 1 1/2 cups whipped topping or whipped cream

For the Cranberry Layer:

  • 1 cup fresh or frozen cranberries

  • 1/4 cup orange juice or water

  • 1/4 cup granulated sugar

  • Zest of 1 orange (optional)

Topping (Optional):

  • Extra whipped topping

  • Butterscotch chips

  • Sugared cranberries or orange zest

Instructions

  1. Make the Crust:

    • Mix graham cracker crumbs, sugar, and melted butter in a bowl.

    • Press into the bottom and up the sides of a 9-inch pie dish.

    • Chill in the fridge while you prepare the filling.

  2. Cook the Cranberry Layer:

    • In a small saucepan, combine cranberries, juice (or water), sugar, and orange zest.

    • Bring to a simmer and cook for 5–7 minutes, until cranberries burst and the mixture thickens.

    • Let cool completely.

  3. Prepare the Filling:

    • In a medium bowl, whisk together the pudding mix and cold milk. Let sit for 5 minutes to thicken.

    • In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

    • Fold the pudding into the cream cheese mixture, then fold in whipped topping until smooth and fluffy.

  4. Assemble the Pie:

    • Spread half the butterscotch filling into the crust.

    • Spoon the cooled cranberry mixture on top in an even layer.

    • Spread the remaining butterscotch filling over the cranberry layer.

    • Chill for at least 4 hours or until set.

  5. Top & Serve:

    • Before serving, top with whipped topping, butterscotch chips, or sugared cranberries if desired.

Notes

  • Make sure cranberries are fully cooled before layering into the pie.

  • Use a pre-made graham cracker crust to save even more time.

  • Can be made a day ahead and stored in the fridge.

Find it online: https://ukfinda.com/no-bake-cranberry-butterscotch-pie/