Baby Ruthie Delites

2 Tablespoons + 2 teaspoons Fat Free Margarine Spread
1/4 Cup Brown Sugar Twin 
1/4 Cup Reduced Fat Chunky Peanut Butter 
1 teaspoon Vanilla Extract 
1 Cup Quick Cooking Oats
1 (1.4 oz.) Package Sugar-Free Instant Chocolate Pudding Mix 
1 (1 oz.) Package Sugar-Free Instant Butterscotch Pudding Mix 
2/3 Cup Carnation Nonfat Dry Milk Powder 
2 Cups Water 
3/4 Cup Fat Free Cool Whip
2 teaspoons Hershey's Light Chocolate Syrup 

Preheat oven to 375 degrees. Spray and 8X8 inch baking dish with butter-flavored cooking spray. In a small saucepan, combine margarine and Brown Sugar Twin. Cook over medium heat until margarine melts. Stir in peanut butter and vanilla extract. Continue cooking until peanut butter melts, stirring constantly. Add oats. Mix well to combine. Pat mixture into prepared baking dish. Bake for 10 minutes. Place baking dish on a wire rack and allow to cool. In a medium bowl, combine dry pudding mixes. Add dry milk powder and water. Mix well using a wire whisk. Spread pudding mixture evenly over cooled crust. Refrigerate until set, about 30 minutes. Spread Cool Whip evenly over set pudding layer. Drizzle chocolate syrup evenly over top. Refrigerate for at least 15 minutes. 

Serves: 8
Per Serving: 166 Calories; 3g Fat (17.9% calories from fat); 6g Protein; 27g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 401mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Non-Fat Milk; 0 Fat. WWP: 3 (www.AimeesAdventures.com)