Monday, September 9, 2013

Decadent Butterscotch Graham Layered Pie

Butterscotch Bliss Layered Dessert


  • 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


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

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