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Butterscotch Bliss Layered Dessert Recipe

Butterscotch Bliss Layered Dessert Recipe photo by Taste of Home

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Four easy layers come together for a fantastic treat that's perfect for cooling down summer nights. Take this to a gathering, and we bet you'll bring home an empty dish! Janice Vernon - Las Cruces, NM

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Healthy

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Diabetic Friendly

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Butterscotch Bliss Layered Dessert Recipe

Prep: 20 min. + chilling

Yield: 24 Servings

20 20

Ingredients

1-1/2 cups graham cracker crumbs
Sugar substitute equivalent to 1/2 cup sugar, divided
6 tablespoons butter, melted
2 packages (8 ounces each) reduced-fat cream cheese
3 cups cold fat-free milk, divided
2 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/2 teaspoon rum extract

Directions

In a small bowl, combine the cracker crumbs, 1/4 cup sugar substitute and butter. Press into a 13-in. x 9-in. dish coated with cooking spray.
In a small bowl, beat the cream cheese, 1/4 cup milk and remaining sugar substitute until smooth. Spread over crust.
In another bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gently spread over cream cheese layer. Combine whipped topping and extract; spread over the top. Refrigerate for at least 4 hours. Yield: 24 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 piece equals 136 calories, 8 g fat (6 g saturated fat), 21 mg cholesterol, 245 mg sodium, 12 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Butterscotch Bliss Layered Dessert in Healthy Cooking June/July 2009, p31

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Butterscotch Bliss Layered Dessert

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Reviewed on Feb. 28, 2013 by SEBASTIANSMOM

Made this to take to dinner at the shelter the other night. Everybody loved it! Made specifically for the diabetics; but all loved it...in spite of the "healthy aspect". :) Many asked for recipe and will make again.

Reviewed on Jun. 21, 2012 by poohlaugh

Yummy! But I had a problem spreading the cream cheese mixture on the crust. The crust kept coming up. Did anyone else have this problem or have a solution?

Reviewed on May. 03, 2012 by sstetzel

BabyGsMommy
Notice the recipe makes one 9 inch pie..

I'm not sure where you're seeing that....this recipe is made in a 9" x 13" dish, that will produce 24 nice size servings with ease.

Reviewed on May. 03, 2012 by BabyGsMommy

Recipe tastes good! Sadly the nutritional info is misleading. Notice the recipe makes one 9 inch pie...yet states it makes 24 servings. Have you ever cut one pie into 24 slices??? Me neither. A pie is typically 12 servings so you can pretty much double the fat carbs and calories you are expecting. I used low fat grams and vegetable spread and half milk half soy milk to lighten the carb load and make it slightly more diabetic friendly but it still packs a big carb cal fat sugar punch so beware.

Reviewed on Oct. 22, 2011 by Lindzh90

This is an excellent recipe! Will make it over and over again. Thanks!

Reviewed on Aug. 29, 2011 by jacee23

DH declared this dessert a keeper. I used 1/2 the amount of rum extract and that was plenty for our taste.