Instructions:
In a medium saucepan, whisk together the instant pudding mix and milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Remove the pan from the heat and stir in the butterscotch chips until they are melted and well combined.
Pour the mixture into the graham cracker pie crust and let it cool to room temperature.
Spread the Cool Whip over the top of the pie and drizzle with the butterscotch sundae sauce.
Refrigerate the pie for at least 1 hour, or until the filling is set.
Serve and enjoy!
