Chocolate Chip Butterscotch Cookie Torte

POINTS: 3
MAKES: 9 servings
CRISPY RATING: Mmmm - A nice combo for pudding and cool whip

Ingredients
  • Crust
    10 Reduced fat Chips Ahoy chocolate chip cookies, or other RF cookies
    Butter spray
  • Layer 1
    4 oz fat free cream cheese
    1/4 cup powdered sugar
    4 oz Cool Whip free
  • Layer 2
    1 1/2 cup skim milk
    1 small box sugar free butterscotch pudding
  • Layer 3
    1 1/2 cup skim milk
    1 small box sugar free chocolate fudge pudding
  • Layer 4
    4 oz Cool Whip free

1. Crush the cookies and spread in an 8x8 pan. Spray with butter spray.

2. Blend together cream cheese and powdered sugar. Fold in 4 oz of Cool Whip. Spread over cookies.

3. Blend butterscotch pudding with 1-1/2 cups milk and spread over cream cheese.

4. Blend chocolate pudding with 1-1/2 cups milk and spread over pudding.

5. Top with remaining cool whip. Refrigerate.

MY NOTES AND THOUGHTS:

1. Ok, so I've still got this recipe which uses SF puddings. I don't actually make it much anymore, but lots of people enjoy it, so I'll leave it up for ya! :)

2. This is very good and would easily work with different flavors of cookies and puddings. I didn't crush my cookies too finely, as I like having some chunks in there.

3. Note - 12 servings = 2 points each and 8 servings = 4 points each.

Recipe from Weight Watchers Community Recipe Swap, where it posted by a member named ULEESS - thanks!

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