Not too much to share on the meal front so far today…I guess it’s a good thing I have something else yummy to share.
Mid-morning, after completing a great workout (these walking intervals + some upper body weight supersets), I snacked on half of a banana with some peanut butter.
Always delicious…not always so exciting to look at.
As I type this, I’m currently snacking on this lunch before I head out for the afternoon.
Again, it’s nothing exciting…some leftover veggies with hummus and a can of chicken mixed with a few spoonfuls of leftover guacamole from yesterday. I had accidentally opened an extra can of chicken yesterday for the buffalo bites I made, so I figured I’d make use of it today.
The guac had great flavor, so it’s actually making my little chicken salad quite tasty!
So over the weekend, I shared a little dessert that I put together to bring to the Turkey Bowl. My first attempt at the recipe totally failed, and actually resulted in Jay and I having to stop at the grocery store at 11:45pm on the way home from our Friday date night.
Luckily, the second time did the trick.
Many of you commented that it looked sort of like a candy corn dessert, which it totally does…but it totally is not candy corn.
I love this recipe because it requires no baking, comes together fairly easily, and well, it tastes pretty darn delicious. It starts with a crunchy graham cracker crumb bottom, topped with a light and sweet cream cheese layer, followed by creamy vanilla and butterscotch pudding layers, and finally, a layer of light whipped topping.
I had no idea whether or not it would be good, which made me nervous because I like to at least test a new recipe before forcing it upon others. But I figured it probably wouldn’t have really looked too good walking into a party with a dessert missing a random piece from the corner.
Creamy Vanilla Butterscotch Pudding Dessert
- Total Prep Time: 20-30 minutes
- Chill Time: 4 hours
- 3 tablespoons butter, melted
- 1-1/2 cups graham crackers crumbs (about one sleeve)
- 1/4 cup + 2 tablespoons sugar, divided
- 4 ounces light tub-style cream cheese
- 4 ounces cream cheese, room temperature (I used Neufchâtel 1/3 Less Fat)
- 3-1/4 cups skim milk, divided
- 1 tub (8 ounces) light whipped topping, thawed
- 1 (4-serving) package sugar-free instant vanilla pudding mix
- 1 (4-serving) package sugar-free instant butterscotch pudding mix
- sugar-free caramel ice cream topping, for drizzling
Place melted butter in a 9×13” baking dish. Add graham cracker crumbs and 2 tablespoons sugar. Mix well and pat crumbs onto bottom of pan. Refrigerate while preparing fillings.
In a medium bowl, beat cream cheeses, 1/4 cup milk, and 1/4 cup sugar with an electric mixer until smooth. Gently fold in 1 cup of whipped topping and spread evenly over the crust.
Whisk vanilla pudding mix with 1-1/2 cups milk for 2 minutes or until smooth. Spoon dollops of vanilla pudding on top of the cream cheese layer and smooth the entire layer. Place in refrigerator while you whisk the butterscotch pudding mix with 1-1/2 cups of milk. Carefully spoon the butterscotch pudding on top of vanilla pudding and smooth.
Top with remaining whipped topping. Refrigerate for at least 4 hours. Just before serving, drizzle with caramel topping, if desired. Enjoy!
Recipe adapted from Eat More of What You Love
I can definitely foresee making this again in the future and possibly playing around with some of the pudding flavors…Pumpkin/White Chocolate? Chocolate/Cheesecake? Lemon/Vanilla?
Ooooo, the possibilities!