Butterscotch Pretzel Dessert - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
Reserve 2 tablespoons crushed pretzels.
In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
Press mixture evenly into an 8x8-inch baking dish.
Bake for 12 minutes.
Place baking dish on a wire rack and allow to cool.
In a large bowl, combine dry pudding mix, dry milk powder and water.
Mix well, using a wire whisk.
Pour pudding mixture evenly over cooled crust.
Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
Add remaining 2 tablespoons Splenda, milk, and peanut butter.
Mix well using a wire whisk.
Blend in Cool Whip Lite carefully with large spoon or spatula.
Spread topping mixture evenly over set filling layer.
Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
Refrigerate for at least 1 hour.