Butterscotch and Cookie Dessert

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> Healthy Exchanges

> by Jo Lund

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> Butterscotch and " Cookie " Dessert

> 18 (2-1/2 inch) chocolate graham crackers

> 2 (4 serving) pkgs Jello sugar-free instant butterscotch pudding mix

> 1-1/3 cups Carnation Nonfat Dry Milk Powder

> 2 cups water

> 3/4 cup Cool Whip Free

> 2 tbsps (1/2 oz) chopped pecans

> Evenly arrange 9 graham crackers in a 9- by 9-inch cake pan. In a large

> bowl, combine dry pudding mixes, dry milk powder and water. Mix well using a

> wire

> whisk. Blend in Cool Whip Free. Coarsely crush remaining 9 graham crackers.

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> Reserve 2 tablespoons crumbs. Gently stir remaining crumbs into pudding

> mixture. Spread pudding mixture evenly over crackers in cake pan. Evenly

> sprinkle

> pecans and reserved crumbs over top. Cover and refrigerate for at least 2

> hours. Cut into 8 servings.

> Serves 8

> 122 Calories, 2g Fat, 5g Protein, 21g Carbs, 457mg Sodium, 0g Fiber

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