BUTTERSCOTCH BLISS LAYERED DESSERT RECIPE : Low Carb
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
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.
Health and Wellness Associates