This is a dessert I've been making for a while now. It's so easy to make, and I love how it can (and really should be) made ahead of time. That made it the perfect dessert for my Easter dinner on Sunday. I also love how you can switch it up by using whatever flavor of pudding you like or fits the occasion. I have made it with vanilla and butterscotch, but for Easter dinner, I used lemon for a bright, springy touch. You could use pistachio for St. Patrick's Day, chocolate for any day, the possibilities are endless! This is another Taste of Home recipe.
Cool and Creamy Layered Pudding Dessert
1½ cups graham cracker crumbs
½ cup sugar, divided
6 tbsp butter, melted
2 (8 oz.) packages cream cheese, softened
3 cups cold milk, divided
2 (3 oz.) packages instant pudding mix, any flavor
1 (8 oz.) carton frozen whipped topping, thawed
Take a couple of pinches of the graham cracker crumbs and place in small bowl and set aside. In another small bowl, combine the remaining cracker crumbs, ¼ cup sugar, and butter. Press into a 9x13” dish coated with cooking spray.
In a medium bowl, beat the cream cheese, ¼ cup milk, and remaining ¼ cup sugar until smooth. Spread over crust.
In another bowl, whisk remaining 2¾ cups milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gently spread over cream cheese layer.
Spread whipped topping over the top. Sprinkle the extra graham cracker crumbs over the top.
Refrigerate for at least 4 hours.
Yield: 24 servings.
Taste of Home calls it "Butterscotch Bliss", but I didn't want the name to be so specific to one flavor of pudding. And "cool and creamy" is the perfect description for this dessert. The original recipe calls for rum extract to be mixed into the Cool Whip, but I have never bothered with that step.
This is a pic from another time when I made it. If you want to halve the recipe, use an 8x8" dish. Topping it with graham cracker crumbs was my idea. I think it gives it a nice finishing touch. I forgot to do that with the one I made for Easter (above).
This is one made with vanilla pudding.
The other great thing about this recipe is that it's super easy to lighten up. You can use Splenda (or a Splenda blend) instead of the sugar, reduced-fat cream cheese, skim milk, sugar-free pudding, and non-fat whipped topping. It might not set up as well with reduced-fat cream cheese and skim milk, you might have to dish it out with a spoon instead of cutting out squares, but it would still be pretty darn tasty.