Take this lovely treat to a gathering, and I bet you’ll bring home an empty dish!
—JANICE VERNON LAS CRUCES, NM
PREP: 20 MIN. + CHILLING • MAKES: 24 SERVINGS
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
1. 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.
2. In a small bowl, beat the cream cheese, 1/4 cup milk and remaining sugar substitute until smooth. Spread over crust.
3. 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.
NOTE This recipe was tested with Splenda no-calorie sweetener.
PER SERVING 1 piece equals 136 cal., 8 g fat (6 g sat. fat), 21 mg chol., 245 mg sodium, 12 g carb., trace fiber, 3 g pro. Diabetic Exchanges: 1 starch, 1 fat.