Butterscotch Pretzel Dessert Recipe

Name: Butterscotch Pretzel Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 350u00b0F.
2
Reserve 2 tablespoons crushed pretzels.
3
In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
4
Press mixture evenly into an 8x8-inch baking dish.
5
Bake for 12 minutes.
6
Place baking dish on a wire rack and allow to cool.
7
In a large bowl, combine dry pudding mix, dry milk powder and water.
8
Mix well, using a wire whisk.
9
Pour pudding mixture evenly over cooled crust.
10
Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
11
Add remaining 2 tablespoons Splenda, milk, and peanut butter.
12
Mix well using a wire whisk.
13
Blend in Cool Whip Lite carefully with large spoon or spatula.
14
Spread topping mixture evenly over set filling layer.
15
Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
16
Refrigerate for at least 1 hour.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Butterscotch Pretzel Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterscotch Pretzel Dessert

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions