Butterscotch Layered Pudding Dessert

• 2 cups graham cracker crumbs
• 3/4 cup granulated sugar, divided (or a sugar substitute)
• 1/2 cup unsalted butter, melted
• 2 (8 ounce) packages reduced-fat cream cheese
• 3 cups nonfat milk, divided
• 2 (1 ounce) packages sugar-free instant butterscotch pudding mix
• 1 (8 ounce) carton frozen fat-free whipped topping, thawed
• 1/2 teaspoon vanilla extract

1. Coat the inside bottom of a 13"x9" baking dish with cooking spray.
2. In a small bowl, combine the cracker crumbs, 1/3 cup sugar & the melted butter, then press this mixture into the bottom of the prepared baking dish.
3. In a small bowl, whisk together the cream cheese, 1/4 cup of the milk & the remaining sugar until smooth, then spread it over the crust.
4. In another bowl, for 2 minutes whisk together the remaining milk with the pudding mix, then let it stand for another 2 minutes or until soft-set.
5. Gently spread this pudding mixture over the cream cheese layer.
6. Add the extract to the whipped topping & spread that over the top of the pudding layer, then refrigerate for at least 4 hours.

graham cracker crumbs, granulated sugar, unsalted butter, cream cheese, nonfat milk, vanilla extract

Taken from www.food.com/recipe/butterscotch-layered-pudding-dessert-463357 (may not work)