If you ask us, any dessert is more scrumptious when salted caramel is involved! This one's no exception—and as a bonus, it's easy to make, too!
What You Need
Original recipe yields 24 servings
2 cups finely crushed pretzels
1/2 cup sugar, divided
1/2 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
3-1/4 cups cold milk
1/4 cup caramel ice cream topping
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Let's Make It
Heat oven to 350ºF.
Combine pretzels and 1/4 cup sugar in 13x9-inch dish. Add butter; mix well. Press onto bottom of dish. Bake 10 min.; cool.
Whisk cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.Drizzle with caramel topping just before serving.
Prepare using PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and 2 pkg. (1 oz. each) JELL-O Butterscotch Flavor Sugar Free Fat Free Instant Pudding.
How to Easily Cut Into Squares
Place dessert in freezer about 1 hour before cutting into squares to serve.
Sprinkle with additional 1/4 cup coarsely crushed pretzels.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.