Butterscotch Bliss Layered Dessert Recipe: Low Carb

butterschotch

BUTTERSCOTCH BLISS LAYERED DESSERT RECIPE  : Low Carb

 

INGREDIENTS

1-1/2 cups graham cracker crumbs, ( I use oatmeal cookies)

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  ( I use heavy whipping cream, whipped and then freeze it)

1/2 teaspoon rum extract

 

DIRECTIONS

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.

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. Refrigerate for at least 4 hours. Yield: 24 servings.

Editor’s Note: This recipe was tested with Splenda no-calorie sweetener.

 

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Posted on October 2, 2017, in Foods, Uncategorized. Bookmark the permalink. Leave a comment.

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