If you’re looking for a nice, lightweight gift to serve after a meal, this layered caramel pudding dessert is the perfect choice.

<img

src=”https://kissglutengoodbye.com/wp-content/uploads/2021/11/Completed-Layered-Butterscotch-Pudding-Dessert-12-min.jpg” alt=”” /> This

version is gluten-free and reduced in dairy, but regular milk can be substituted if you prefer

. This

recipe makes 9 servings

.

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src=”https://kissglutengoodbye.com/wp-content/uploads/2021/11/Completed-Layered-Butterscotch-Pudding-Dessert-24-min.jpg”

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This tasty dessert is not only pleasant to the taste buds, but also to the eyes with its distinguishable layers

.

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src=”https://kissglutengoodbye.com/wp-content/uploads/2021/11/Completed-Layered-Butterscotch-Pudding-Dessert-23-min.jpg” alt=”” />

The layered caramel pudding dessert will be enjoyed by young and old alike. <

img src=”https://kissglutengoodbye.com/wp-content/uploads/2021/11/Completed-Layered-Butterscotch-Pudding-Dessert-19-min.jpg” alt=”” />

The printable recipe card with a complete list of ingredients and instructions is located at the bottom of the

publication.

Be sure to read the entire post so you don’t miss any important tips and tricks!

To start making the caramel pudding dessert in layers, I poured some gluten-free Graham crumbs and melted the margarine into a small bowl.

Then pressed Graham’s crumbs into the bottom of an 8″ square mold. I put the pan aside.

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src=”https://kissglutengoodbye.com/wp-content/uploads/2021/11/Process-Layered-Butterscotch-Pudding-Dessert-11-min.jpg” alt=”” />

Next, I prepared a mixture of caramel pudding filling and cake according to the instructions on the package

. I

used the microwave method and almond milk as I need to avoid dairy.

Once the cake filling had cooled for about 10 minutes, I poured some of it over Graham’s crumbs on the baking sheet.

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img src=”https://kissglutengoodbye.com/wp-content/uploads/2021/11/Process-Layered-Butterscotch-Pudding-Dessert-09-min.jpg” alt=”” />

Then I placed the baking pan and the remaining cake filling in the fridge to cool for

10 minutes.

After 10 minutes I mixed the remaining pudding with a cup of Cool Whip dessert topping.

Then I threw the fresh whip mixed with the pudding over the caramel pudding on the baking sheet

. <

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=”https://kissglutengoodbye.com/wp-content/uploads/2021/11/Process-Layered-Butterscotch-Pudding-Dessert-07-min.jpg” alt

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>

I used a spatula to evenly distribute the mixture

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Then I cut some caramel chips and set them aside for the final touch

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src=”https://kissglutengoodbye.com/wp-content/uploads/2021/11/Process-Layered-Butterscotch-Pudding-Dessert-05-min.jpg”

alt=”” />

The last layer to spread over dessert was some Cool Whip dessert topping

.

I used a spatula to spread it to the edges

.

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src=”https://kissglutengoodbye.com/wp-content/uploads/2021/11/Process-Layered-Butterscotch-Pudding-Dessert-03-min.jpg”

alt=”” />

Then

I sprinkled the chopped caramel chips on top

.

I put it in the fridge to cool for at least 2 hours to set

.

Then I cut it to serve.

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Layered caramel pudding Dessert is a simple recipe that is the perfect ending to any meal

. This lush dessert,

with its creamy layers of caramel, is a light and fluffy treat

.

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src=”https://kissglutengoodbye.com/wp-content/uploads/2021/11/Completed-Layered-Butterscotch-Pudding-Dessert-21-min.jpg” alt

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This simple layered dessert is sure to be a hit every time you choose to serve it.

The printable recipe card with a complete list of ingredients and instructions is located at the bottom of the Post.

More light dessert recipes for you to enjoy…

The printable recipe card with a complete list of ingredients and instructions is located at the bottom of the publication.

THE

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This

Layered Caramel Pudding Dessert: 3 cups

• gluten-free Graham crumbs

1/2 cup

• melted margarine
• 175g butter caramel pudding and cake filling mix

3

• cups almond milk 3 cups
• Cool Whip dessert toppings – split
• 1/3 cup

caramel chips How to make caramel pudding dessert layered: Combine

the

1. melted margarine crumbs and graham cookie in a small bowl

.

2. Press the graham crumb mixture into the bottom of an 8″ square mold

.

3. Prepare the caramel cake filling according to the instructions. I use the microwave method and almond milk.
4. Let the pudding cool for about 10 minutes before pouring 2 1/3 cups of the cake stuffed over the graham crust.
5. Cool for 10 minutes in the fridge. Also cool the remaining pudding.
6. After 10 minutes, mix the remaining pudding with 1 cup of Cool Whip dessert topping.
7. Spread the pudding and Cool Whip mixture over the pudding layer in the baking pan.
8. Spread 2 cups of Cool Whip on top to create the last layer.
9. Chop the caramel chips and sprinkle them over the cold whip layer.
10. Let cool for at least 2 hours.
11. Slice and enjoy!