Butterscotch Layered Pudding Dessert - cooking recipe

Ingredients

2 cups graham cracker crumbs
3/4 cup granulated sugar, divided (or a sugar substitute)
1/2 cup unsalted butter, melted
2 (8 ounce) packages reduced-fat cream cheese
3 cups nonfat milk, divided
2 (1 ounce) packages sugar-free instant butterscotch pudding mix
1 (8 ounce) carton frozen fat-free whipped topping, thawed
1/2 teaspoon vanilla extract

Preparation

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