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Butterscotch Trifle

Course Dessert
Prep Time 30 minutes
Chilling Time 1 hour
Servings 8

Ingredients

For The Crust

  • 1.5 Cup Reduced Fat Graham Cracker Crumbs I use Honey Maid (You'll need about 14 Full Size Graham Crackers)
  • 3 Tbl Swerve Sugar Substitute
  • 4 Tbl Light Whipped Butter, Melted

For the Cheesecake Filling

  • 16 oz Light Cream Cheese, Softened
  • 3/4 Cup Swerve Powdered Sugar Substitute
  • 1 Tsp Vanilla Extract
  • 1 Cup Fat Free Cool Whip

Butterscotch Layer

  • 3.4 Box Jell-O Sugar Free and Fat Free Instant Butterscotch Flavor
  • 3/4 Cup Choc-Zero Butterscotch Chip

Topping

  • 8 oz Fat Free Cool Whip

Garnish

  • Extra Butterscotch Chips and a Drizzle of Diablo Sugar Free Caramel Sauce

Instructions

  • Crust Layer:
    Mix the graham cracker crumbs, sugar substitute, and melted butter until well combined. Press the mixture into the bottom of a trifle dish or individual serving glasses. Freeze for 30 minutes.

Cream Cheese Layer: Beat the softened reduced-fat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in half of the light whipped topping. Spread 1/4 of this mixture over the crust layer. Chill while preparing the next layer.

    Butterscotch Layer: Mix the remaining cream cheese mixture with the instant butterscotch pudding mix and half of the butterscotch chips. Spread this mixture over the first cream cheese layer.

    • Top with light whipped topping. Garnish with the remaining chopped butterscotch chips and butterscotch sauce if desired. Chill for at least 1 hour before serving.
    • This makes about 8 servings. On WW, each serving is 13 WW Points. Enjoy!