2 packages instant chocolate pudding (40g each)
2 cups cold milk
1 cup cool whip
1/4 cup butterscotch chips
1 chocolate graham cracker crust
1 1/2 cups cool whip
2 tablespoons butterscotch chips
1. In a large bowl whisk together instant pudding mixes and milk until thickened. Stir in cool whip and butterscotch chips. Spread mixture into graham cracker crust then place in fridge to set for at least an hour.
2. Top pie with cool whip and butterscotch chips. Slice & serve!