Decadant Layer Pie

A nut crust is topped with a thin layer of chocolate, rich butterscotch pudding with rum flavoring, and topped with whipped cream.

Ingredients:

• CRUST:
• 1 c. crushed or ground pecans
• 4 t. melted butter
• CHOCOLATE LAYER:
• 2 Tb. butter
• 1 oz unsweetened chocolate
• 2 Tb. cream
• 1 t. vanilla
• 3 Tbsp. Splenda sugar replacement
• BUTTERSCOTCH LAYER:
• 1 small box fat-free, sugar-free butterscotch instant pudding mix
• 8 ounce cream cheese, softened
• 1 cup sour cream
• 1 teaspoon rum flavoring (or to taste)
• WHIPPED CREAM:
• 1 cup heavy whipping cream
• 1 t vanilla
• 2 packets Splenda sugar replacement

Directions:

Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer to chill. Chocolate layer: Melt butter and chocolate in microwave approximately 2 min. Mix in cream and vanilla. Add Splenda and stir well. Pour over frozen pie crust and put back in freezer. Butterscotch layer: Mix pudding mix, cream cheese, sour cream and rum flavoring with food processor or blender. Spread over chocolate layer. Whip cream with vanilla and Splenda packets just until stiff peaks form. Spread over pie and refrigerate.

Number of Servings: Serves 6 - 8

Notes from the Cook: This is a rich and creamy dessert.