Butterscotch Pretzel Dessert

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READY IN: 1hr 32mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Reserve 2 tablespoons crushed pretzels.
  • In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
  • Press mixture evenly into an 8x8-inch baking dish.
  • Bake for 12 minutes.
  • Place baking dish on a wire rack and allow to cool.
  • In a large bowl, combine dry pudding mix, dry milk powder and water.
  • Mix well, using a wire whisk.
  • Pour pudding mixture evenly over cooled crust.
  • Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
  • Add remaining 2 tablespoons Splenda, milk, and peanut butter.
  • Mix well using a wire whisk.
  • Blend in Cool Whip Lite carefully with large spoon or spatula.
  • Spread topping mixture evenly over set filling layer.
  • Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
  • Refrigerate for at least 1 hour.
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