Butterscotch Pretzel Dessert |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350°F.
2. Reserve 2 tablespoons crushed pretzels.
3. In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
4. Press mixture evenly into an 8x8-inch baking dish.
5. Bake for 12 minutes.
6. Place baking dish on a wire rack and allow to cool.
7. In a large bowl, combine dry pudding mix, dry milk powder and water.
8. Mix well, using a wire whisk.
9. Pour pudding mixture evenly over cooled crust.
10. Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
11. Add remaining 2 tablespoons Splenda, milk, and peanut butter.
12. Mix well using a wire whisk.
13. Blend in Cool Whip Lite carefully with large spoon or spatula.
14. Spread topping mixture evenly over set filling layer.
15. Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
16. Refrigerate for at least 1 hour.
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