Quick Butterscotch Cream Cheese Pie

Eagle Brand

1 premade Graham Cracker Crust (6 oz)
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 c cold water
1 pkg (4 serving size) instant butterscotch flavor pudding and pie filling
1 tub (8 oz) cool whip thawed

1. In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
2. On low speed, beat in water and pudding mix until smooth. Fold in half of the cool whip and pour into crust.
3. Chill 2 hours or until set. Garnish with remaining cool whip and serve. Refrigerate leftovers