Butterscotch Layered Pudding Dessert

Submitted by Sydney Mike

"This recipe was spotted in the Taste of Home Healthy Cooking magazine, June/July 2009 & was juggled & jiggled a bit to suit us! Preparation time does not include the time needed for the final dessert to chill in the refrigerator."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 24

ingredients

• 2 cups graham cracker crumbs
• 3⁄4 cup granulated sugar, divided (or a sugar substitute)
• 1⁄2 cup unsalted butter, melted
• 2 (8 ounce) packages reduced-fat cream cheese
• 3 cups nonfat milk, divided
• 2 (1 ounce) packages sugar-free instant butterscotch pudding mix
• 1 (8 ounce) carton frozen fat-free whipped topping, thawed
• 1⁄2 teaspoon vanilla extract

directions

1. Coat the inside bottom of a 13"x9" baking dish with cooking spray.
2. In a small bowl, combine the cracker crumbs, 1/3 cup sugar & the melted butter, then press this mixture into the bottom of the prepared baking dish.
3. In a small bowl, whisk together the cream cheese, 1/4 cup of the milk & the remaining sugar until smooth, then spread it over the crust.
4. In another bowl, for 2 minutes whisk together the remaining milk with the pudding mix, then let it stand for another 2 minutes or until soft-set.
5. Gently spread this pudding mixture over the cream cheese layer.
6. Add the extract to the whipped topping & spread that over the top of the pudding layer, then refrigerate for at least 4 hours.