Butterscotch Layered Pudding Dessert |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Preparation time does not include the time needed for the final dessert to chill in the refrigerator. 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.
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