Chocolate Butterscotch Trifle
Per ServingChocolate Butterscotch Trifle |
||
|---|---|---|
| Makes: 16 | ||
| Serving Size: 1/16 recipe | ||
| Calories | 85 | |
| Fat | 1.5 | g |
| Saturated Fat | 0.2 | g |
| Carbohydrate | 15 | g |
| Fiber | 1 | g |
| Sugars | 5 | g |
| Cholesterol | 0 | mg |
| Sodium | 225 | mg |
| Protein | 3 | g |
| Choices: Carbohydrate 1 | ||
- Makes: 16
- Serving Size: 1/16 recipe
Ingredients
| 1 | (1.4-oz.) package sugar-free, fat-free chocolate pudding mix | |
| 3 1/2 | cups | nonfat milk, divided |
| 1 | package | (1-oz.) sugar-free, fat-free butterscotch pudding mix |
| 1 | (8-oz.) container fat-free whipped topping, divided | |
| 8 | South Beach brand whole-grain peanut butter cookies, crushed and divided |
Directions
- In a medium bowl, whisk together chocolate pudding mix and 1 3/4 cups milk for 2 minutes. In another medium bowl, whisk together butterscotch pudding mix and 1 3/4 cups milk for 2 minutes.
- Pour chocolate pudding into bottom of a trifle or medium glass bowl, then top with 4 oz. whipped topping and half of the crushed cookie mixture. Top with butterscotch pudding, 4 oz. whipped topping, and remaining crushed cookies. Refrigerate until serving.
