Creme Caramel Squares
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Creme Caramel Squares
Nutritional information: 20 servings
Calories: 130 • Fat: 5g • Cholesterol: 5mg • Sodium: 220mg • Carbohydrates: 17g • Fiber 0g • Protein: 3g • WW+: 3pts
Ingredients:
3 T. butter; melted
1 1/2 cup graham cracker crumbs
1/4 cup plus 2 T. granulated no calorie sweetener, divided
4 oz nonfat cream cheese, room temperature
4 oz light tub-style cream cheese
1 tub (8oz) light whipped topping, thawed
1 4oz package sugar-free instant vanilla pudding mix
1 4oz package sugar-free instant butterscotch pudding mix
3 1/4 cup low-fat milk, divided
1/4 cup sugar-free caramel ice cream topping
Directions:
1. Place the melted butter in a 9×13 pan. Add the graham cracker crumbs and 2 T. of the sweetener. Mix well and pat crumbs into bottom of pan. Refrigerate while preparing fillings.
2. In a medium bowl, beat the cream cheeses, 1/4 cup milk and 1/4 cup sweetener with an electric mixer until smooth. Gently fold in 1 cup of the whipped topping and spread evenly over the crust.
3. Whisk vanilla pudding mix with 1 1/2 cup of milk for 2 minutes or until smooth. Spoon dollops of vanilla pudding on top of cream cheese layer and smooth the entire layer. Place in refrigerator while you whisk the butterscotch pudding mix with 1 1/2 cup of milk. Carefully spoon the butterscotch pudding on top of vanilla pudding and smooth.
4. Top with the remaining whipped topping. Refrigerate for at least 4 hours. Just before serving drizzle on the caramel topping. Cut into 20 squares.
Recipe source: Eat more of what you love]]>
