Butterscotch Bliss Layered Dessert Recipe
Butterscotch Bliss Layered Dessert Recipe photo by Taste of Home

Butterscotch Bliss Layered Dessert Recipe

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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 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.


  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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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.."

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."

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"

Reviewed Sep. 8, 2013

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

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!"

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