Butterscotch Yum-Yum, Regular or Sugar-Free

We've been having a heat wave around my house--both inside and out. Outdoor temperatures have been from the high 90's all the way into triple digits, and to make a bad situation worse, our air conditioner at the apartment decided that now would be a good time to die! We actually had to spend one night at a hotel; it was close to 90 degrees inside the apartment that night. It took several days and nine --yes, nine--visits from building maintenance, but we finally got a new outside unit, new electrical breaker and a new thermostat. Not all at once, but that's the winning combination that finally made everything work long enough to really cool things down.

And so I've finally been doing some cooking again! Nothing too exotic, I'll be leaving for Louisiana next week and I've been trying to use up as much of my pantry and stockpile as possible so I won't have to move it all! But it was definitely time for cool and delicious "goodie", so I decided to make a sugar-free version of an old favorite, and to change the flavor up a little by using butterscotch instead of chocolate.

Layer 1: The first layer is a basic "press in" crust:

• 1/4 c (1/2 stick) butter, softened
• 1/2 c flour
• 1/3 c chopped nuts
• 1 T sugar or Splenda (optional)

Toss together the flour and sugar or Splenda; cut in the butter, then add the chopped nuts. (I used walnuts because they're about half the price of pecans in the grocery store.) Press the mixture into the bottom of an 8 x 8 pan. Bake at 350 for about 15 minutes, or until set and just slightly brown around the edges. Set aside to cool.

Layer 2: While the crust is cooling, mix together in a medium bowl

• 8 oz cream cheese, softened
• 1 c sugar or Splenda
• 1 t vanilla
• 1 c whipped topping (I used sugar free)

Mix everything together until well blended. Spread on cooled crust.

Layer 3: This is where you can get creative with the flavor

• 1 small pkg instant pudding (I used sugar free butterscotch)
• 1 1/2 c milk

Whisk together until blended and the mixture starts to thicken. Pour over the cream cheese layer and smooth the edges.

Layer 4: Add a layer of whipped topping (again, I used the sugar-free)

Cover, and refrigerate until ready to serve. I usually cut this into squares, but I didn't let this one set up long enough, so I just sort of scooped it out onto the plate (see the top picture) then I had to eat along the edge to straighten it out. Sometimes we all have to make sacrifices for the sake our art. Cough.

This got two thumbs up from the sugar-free-ers in my household, including me! If you're not a sugar-free-er, just use regular pudding and whipped topping, and sugar instead of Splenda. It's a good basic recipe that can be adapted with any flavor of pudding, or even fruit topping. Umm, fruit topping, that gives me pause...maybe next time!

This recipe is linked to:

Tasty Tuesday at Balancing Beauty and Bedlam

Tempt My Tummy Tuesday at Blessed With Grace

Slightly Indulgent Tuesday at Simply Sugar & Gluten Free

Tuesday at the Table at All the Small Stuff

Delicious Dishes at It's a Blog Party

What's on the Menu at Dining With Debbie

Recipe Swap at the Grocery Cart Challenge

Until next time, good cooking and good eating!