Butterscotch Bliss Layered Dessert Recipe
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Butterscotch Bliss Layered Dessert Recipe

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4.5 44 58
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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, New Mexico
TOTAL TIME: Prep: 20 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 24 servings


  • 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

Nutritional Facts

1 each: 136 calories, 8g fat (6g saturated fat), 21mg cholesterol, 245mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a small bowl, combine the cracker crumbs, half of the sugar substitute and butter. Press into a 13-in. x 9-in. dish coated with cooking spray.
  2. In a small bowl, beat the cream cheese, 1/4 cup milk and remaining sugar substitute until smooth. Spread over crust.
  3. 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.
Originally published as Butterscotch Bliss Layered Dessert in Healthy Cooking June/July 2009, p31

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carolanne1210 User ID: 3617870 182024
Reviewed Sep. 17, 2013

"This is delicious as is, though I use regular sugar and pudding mix. However, as other reviewers said, it's great with other flavors. My favorite is coconut pudding, with a sprinkle of toasted coconut on top."

ninamary User ID: 1739379 182011
Reviewed Sep. 8, 2013

"I have been making this for years. It's good with chocolate and lemon puddings too. you can use any kind of pudding mix. the best way to press crumbs in the bottom of the dish is to use the bottom of a metal measuring cup. Vanilla is good in the cool whip. I use all regular ingredients"

heuserh User ID: 5177191 114489
Reviewed Sep. 8, 2013

"Took this to church dinner today & it was a big hit!"

Mozambique User ID: 5192841 182010
Reviewed Sep. 8, 2013

"WONDERFUL! I did make three changes. For the crust I used cinnamon grahams and added 1/4 cup coarsely chopped pecans and baked it at 350 degrees for 8 minutes before cooling and then adding the cream cheese layer. I had no trouble spreading the cream cheese. I also omitted the extract from the final topping. It is delicious and also very pretty to serve. I will definitely make it again and again!"

mstough User ID: 3106906 185377
Reviewed Sep. 8, 2013

"found it to be a little difficult to layer, everything stuck together, but it tasted fantastic."

Cherry-Bomb User ID: 311039 183428
Reviewed Sep. 8, 2013

"My granddaughter and I made this dessert with regular instant butterscotch pudding yesterday ---we'll be making it again."

wdbsjb User ID: 2992534 99014
Reviewed Sep. 7, 2013

"I've made this for years. Only difference is that I uses pistachio pudding and then sprinkle a few chopped pecans on top."

SEBASTIANSMOM User ID: 6550022 144395
Reviewed Feb. 28, 2013

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

poohlaugh User ID: 3414536 105358
Reviewed Jun. 21, 2012

"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?"

sstetzel User ID: 158954 105356
Reviewed May. 3, 2012 Edited Jun. 29, 2016

"Super yummy"

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