Last week, I asked my wife what kind of dessert she would like. She suggested that I try butterscotch. I really like butterscotch, so I was all in. That’s a good thing because she will be taking all of one bite. This dessert takes a little patience to put the layers together but it is not hard at all.
The other learning with this dessert is to put in the freezer and take out 15 minutes or so before you are ready to serve. The whipped topping will be runny if you leave it in the fridge.
- 1-1/2 cups graham cracker crumbs
- 1/2 cup beet sugar, divided
- 6 tablespoons butter, melted
- 2 packages (8 ounces each) reduced-fat cream cheese, softened
- 3 cups cold fat-free milk, divided
- 2 packages (1 ounce each) sugar-free instant butterscotch pudding mix
- 2 cartons (8 ounces) frozen reduced-fat whipped topping, thawed
- 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. Freeze for at least 2 hours. Enjoy!