In a small bowl, combine the cracker crumbs, 1/4 cup sugar
substitute and butter. Press into a 13x9-inch pan 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.
Originally Submitted
7/17/2017
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