BUTTERSCOTCH LAYERED PUDDING DESSERT
This recipe was spotted in the Taste of Home Healthy Cooking magazine, June/July 2009 & was juggled & jiggled a bit to suit us! Preparation time does not include the time needed for the final dessert to chill in the refrigerator.
Provided by Sydney Mike
Categories < 30 Mins
Time 20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Coat the inside bottom of a 13"x9" baking dish with cooking spray.
- In a small bowl, combine the cracker crumbs, 1/3 cup sugar & the melted butter, then press this mixture into the bottom of the prepared baking dish.
- In a small bowl, whisk together the cream cheese, 1/4 cup of the milk & the remaining sugar until smooth, then spread it over the crust.
- In another bowl, for 2 minutes whisk together the remaining milk with the pudding mix, then let it stand for another 2 minutes or until soft-set.
- Gently spread this pudding mixture over the cream cheese layer.
- Add the extract to the whipped topping & spread that over the top of the pudding layer, then refrigerate for at least 4 hours.
Nutrition Facts : Calories 136.4, Fat 7.5, SaturatedFat 4.3, Cholesterol 21, Sodium 135.7, Carbohydrate 14.7, Fiber 0.2, Sugar 11.1, Protein 3
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