BUTTERSCOTCH PRETZEL DESSERT

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Butterscotch Pretzel Dessert image

This dessert is for those who are watching our weight but need some sweets occasionally. Only 4 WW points. Cook time also includes refrigeration time.

Provided by Audrey M

Categories     Dessert

Time 1h32m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup crushed pretzel, divided (3 ounces)
1/4 cup Splenda granular, divided
8 teaspoons reduced-calorie margarine, melted
1 (1 ounce) package jell-o sugar-free instant butterscotch pudding mix
2/3 cup carnation nonfat dry milk powder
1 1/2 cups water
1 (8 ounce) package philadelphia fat free cream cheese
1 tablespoon nonfat milk
1/4 cup reduced-fat peanut butter
1 cup Cool Whip Lite

Steps:

  • Preheat oven to 350°F.
  • Reserve 2 tablespoons crushed pretzels.
  • In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
  • Press mixture evenly into an 8x8-inch baking dish.
  • Bake for 12 minutes.
  • Place baking dish on a wire rack and allow to cool.
  • In a large bowl, combine dry pudding mix, dry milk powder and water.
  • Mix well, using a wire whisk.
  • Pour pudding mixture evenly over cooled crust.
  • Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
  • Add remaining 2 tablespoons Splenda, milk, and peanut butter.
  • Mix well using a wire whisk.
  • Blend in Cool Whip Lite carefully with large spoon or spatula.
  • Spread topping mixture evenly over set filling layer.
  • Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
  • Refrigerate for at least 1 hour.

Nutrition Facts : Calories 209.1, Fat 4.3, SaturatedFat 1.8, Cholesterol 4.5, Sodium 647.7, Carbohydrate 31.8, Fiber 0.8, Sugar 8.4, Protein 11

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