Butterscotch Pretzel Dessert

• 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

1. Preheat oven to 350u0b0F.
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.

splenda granular, margarine, jello sugar, carnation nonfat, water, philadelphia, nonfat milk, peanut butter

Taken from www.food.com/recipe/butterscotch-pretzel-dessert-84004 (may not work)