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Butterscotch Layered Pudding Dessert

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“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.”
READY IN:
20mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat the inside bottom of a 13"x9" baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Gently spread this pudding mixture over the cream cheese layer.
  6. Add the extract to the whipped topping & spread that over the top of the pudding layer, then refrigerate for at least 4 hours.

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