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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, 1/4 cup 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 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.

Reviews for Butterscotch Bliss Layered Dessert

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MY REVIEW
carolanne1210
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
ninamary
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
heuserh
Reviewed Sep. 8, 2013

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

MY REVIEW
Mozambique
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
mstough
Reviewed Sep. 8, 2013

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

MY REVIEW
Cherry-Bomb
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
wdbsjb
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
SEBASTIANSMOM
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
poohlaugh
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
sstetzel
Reviewed May. 3, 2012 Edited Jun. 29, 2016

"Super yummy"

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