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Butterscotch Bliss Layered Dessert Recipe

Butterscotch Bliss Layered Dessert Recipe

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 YIELD:24 servings

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

  • 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.

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.

Reviews for Butterscotch Bliss Layered Dessert

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MY REVIEW
Reviewed Sep. 13, 2015

"I find that all these recipes do not list the sugar content in the nutritional facts, is that in the carb count.."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
Reviewed Sep. 8, 2013

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

MY REVIEW
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!"

MY REVIEW
Reviewed Sep. 8, 2013

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

MY REVIEW
Reviewed Sep. 8, 2013

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

MY REVIEW
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."

MY REVIEW
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 it...in spite of the "healthy aspect". :) Many asked for recipe and will make again."

MY REVIEW
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?"

MY REVIEW
Reviewed May. 3, 2012

"[quote user="BabyGsMommy"] Notice the recipe makes one 9 inch pie..[/quote]

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."

MY REVIEW
Reviewed May. 3, 2012

"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."

MY REVIEW
Reviewed Oct. 22, 2011

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

MY REVIEW
Reviewed Aug. 29, 2011

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

MY REVIEW
Reviewed Feb. 16, 2011

"I decided to surprise my husband with this for Valentine's Day and he simply "LOVED" it. It was something I could eat as well being diabetic. I also have served it to grandchildren whom loved it as well. Our extra teenage grandaughter (foreign exchange student) from Germany said that she believed that was the best cake she had eaten. I had to laugh! My husband also said when are you making it again. I did decide to make it with 1 butterscotch and 1 vanilla sugar free pudding, as I wasn't sure how well we would like the butterscotch flavor and it worked well this way. I would love to try some different flavors in the future. Hats off to this dessert and would highly recommend it to others and oh yes, I didn't put the rum in the cool whip."

MY REVIEW
Reviewed Jul. 24, 2010

"This was a great tasting dessert- not too rich. Love it !!"

MY REVIEW
Reviewed Feb. 17, 2010

"This is delicious! Hard to believe it is low sugar and low fat! I added some toasted, chopped pecans to the top after spreading the whipped topping. I am going to try this with other flavors of pudding. I think chocolate pudding with orange extract in the whipped topping would be great."

MY REVIEW
Reviewed Jan. 30, 2010

"I reduced it down to 12 servings. I also used an 8 x 8 pan."

MY REVIEW
Reviewed Jan. 6, 2010

"I got this Recipe from one of my friends mom, I love it, minus the rum, I have always heard it called Better than Robert Redford."

MY REVIEW
Reviewed Dec. 20, 2009

"I made this as a treat for my husband's domino game members. Two of them are diabetics and two are not. They all complimented me on how good it was and asked for seconds."

MY REVIEW
Reviewed Nov. 23, 2009

"Even my son who doesn't like pudding loved it, I added a scor bar, adding extra calories but it was very good and crunchy"

MY REVIEW
Reviewed Nov. 23, 2009

"I took this dessert to our RV club's pre-

Thanksgiving camp out. Everyone raved about it and no one could believe it was sugar free and low fat."

MY REVIEW
Reviewed Nov. 21, 2009

"I made it a secind time with pumpkin spice pudding. Awesome."

MY REVIEW
Reviewed Nov. 20, 2009

"My husband went nuts over this! If I don't make this again right away it will be divorce court for me for sure!"

MY REVIEW
Reviewed Nov. 20, 2009

"I wrote a review on this Nov. 13th but somehow the rating didn't show as I rated it . I rate this a HI-5. It is delious."

MY REVIEW
Reviewed Nov. 19, 2009

"Since I did not have plain graham cracker crumbs, I used a graham cracker pie crust, cutting all the remaining ingredients in half. It was a real hit!"

MY REVIEW
Reviewed Nov. 19, 2009

"love it"

MY REVIEW
Reviewed Nov. 19, 2009

"I did not follow the recipe to the T. I didn't make it as low fat. I was also shocked when I put the rum abstract in the whipped topping that it had an alcohol flavor and found that the rum abstract has 29 percent alcohol. Threw the whipped topping away and was thankful I had a spare in the freezer. Regular whipped topping is much better. Even shared the recipe with our friends I made it for, minus the rum extract."

MY REVIEW
Reviewed Nov. 19, 2009

"This is a great dessert. I will make it again

Joyce Olson"

MY REVIEW
Reviewed Nov. 19, 2009

"This is terrific and I don't cook at all and this was easy and we now make it with Sugar Free Chocolate pudding ot mix it up."

MY REVIEW
Reviewed Nov. 19, 2009

"I wouldn't change a thing! I may try with other flavored puddings another time, just for a change, but excellent as it is..."

MY REVIEW
Reviewed Nov. 17, 2009

"Tried this for the first time and WOW. Took it to my parents as a dessert for the weekend and we all loved it. My 2 yr old son could not get enough and same with me. Made it just the way the recipe said and great, wouldn't change a thing."

MY REVIEW
Reviewed Nov. 14, 2009

"I haven't made this recipe, but it is almost exactly like a recipe that I do make--the only difference is that I put 1 package of butterscotch and one package of coconut. Try it--it is delicious, hence the name, delicious dessert"

MY REVIEW
Reviewed Nov. 13, 2009

"Even though it's tasty, it has way too much

saturated fat. The lower calories is only coming from the sugar free ingredients."

MY REVIEW
Reviewed Nov. 13, 2009

"I have made this using a chocolate wafer crust, crushed as you do the graham crackers; and used cheesecake pudding and vanilla flavoring. It has been a real hit with my friends"

MY REVIEW
Reviewed Nov. 13, 2009

"This is an awesome dessert. Easy to make & tastes yummy! You can use any flavored pudding ........chocolate is our favorite."

MY REVIEW
Reviewed Nov. 13, 2009

"I rated this dessert 5 stars and it only shows one. To me it is a 10 star rating."

MY REVIEW
Reviewed Nov. 13, 2009

"I have been making this recipe for 35 years and my family never gets tired of it . I called it Butterscotch Spectaular. I like the ideas by the other reviewers. Never to old to learn new things."

MY REVIEW
Reviewed Nov. 12, 2009

"I make this quite often. I do use coconut cream pudding to make it though. Also, the lady having trouble with the crust, I bake my crust at 35o for about 7-10 min and cool it well before adding the cream cheese layer. Works out perfectly every time. Also make sure that your cream cheese is at room temp before even starting. You can even 'nuke' it for about 8-10 seconds to make it even more spreadable. Hope this helps"

MY REVIEW
Reviewed Nov. 12, 2009

"You need to put the pan of crust in the refrigerator to let it set and then the cream cheese mixture will not cause the seperation! Also, you can beat in a bit of whipped topping in the cream cheese mixture (about 1/2 of 8 oz bowl) and it will spread easier too."

MY REVIEW
Reviewed Nov. 12, 2009

"Excellent for people really watching calories"

MY REVIEW
Reviewed Nov. 12, 2009

"I have made this recipe with pistachio pudding and with chocolate pudding omiiting the rum flavouring in both. Adding a little milk does make the cream chees easier to spread. It is a great recipe for the whole family."

MY REVIEW
Reviewed Nov. 12, 2009

"I will make it with Pumpkin Spice Pudding for Thanksgiving!!!"

MY REVIEW
Reviewed Nov. 12, 2009

"So creamy and delicious - you'd never know it's lo-fat."

MY REVIEW
Reviewed Aug. 11, 2009

" I put it by teaspoons. but I put the cream cheese, milk and sugar in the blender, it was really smoth. "

MY REVIEW
Reviewed Aug. 11, 2009

"Really good! I put the cream cheese, milk and sugar in the blender, it work just fine."

MY REVIEW
Reviewed Jul. 19, 2009

"I've made this several times, all to rave reviews. I made sure that the cream cheese was pretty soft before I started and didn't have any problems. Try adding toasted pecans on top - it really makes it special!"

MY REVIEW
Reviewed Jun. 1, 2009

"RE: Butterscotch Bliss Layered Dessert - you might try the whipped cream cheese that comes in a tub, it light and fluffy, easier to spread, it might work better.

texasblockcdp"

MY REVIEW
Reviewed May. 29, 2009

"I had the same problem. Next time I think I'll add a little more milk."

MY REVIEW
Reviewed May. 19, 2009

"Any tips on spreading the cream cheese over the crumbs? The more I tried to spread, the more crumbs pulled up from the bottom."

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