Made this for church tonight and brought home an empty bowl. should have made a picture. Maybe next time.
DIABETIC DESSERT:
2 packages of sugar-free cookies (I use Murray's shortbread)
1 8 oz. package of cream cheese softened
2 pkgs. of sugar free Jello instant pudding (1 French vanilla and 1 lemon)
1/4 cup Splenda
2 small bowls of Cool Whip
1 can Skinny fruit (pineapple chunks)
3 cups low-fat milk (2%)
chopped walnuts
1 pkg of frozen coconut
fresh strawberries
1 8 oz. package of cream cheese softened
2 pkgs. of sugar free Jello instant pudding (1 French vanilla and 1 lemon)
1/4 cup Splenda
2 small bowls of Cool Whip
1 can Skinny fruit (pineapple chunks)
3 cups low-fat milk (2%)
chopped walnuts
1 pkg of frozen coconut
fresh strawberries
1. Place a layer of cookies in bottom of a 13" by 9" Pyrex bowl.
2. drain pineapple and crush in a food processor reserving juice.
3. mix softened cream cheese with Splenda and pineapple.
4. Add pudding mix and 3 cups of milk. then add 3/4 cup of pineapple juice. Mix well.
5. Spread over cookie layer evenly.
6. top with another layer of cookies, then add cookies on side of bowl sliding down into the pudding.
7. spread Cook Whip on top of cookies.
8. sprinkle thawed coconut over the Cook Whip.
9. add chopped walnuts over coconut.
10. garnish with sliced strawberries.
2. drain pineapple and crush in a food processor reserving juice.
3. mix softened cream cheese with Splenda and pineapple.
4. Add pudding mix and 3 cups of milk. then add 3/4 cup of pineapple juice. Mix well.
5. Spread over cookie layer evenly.
6. top with another layer of cookies, then add cookies on side of bowl sliding down into the pudding.
7. spread Cook Whip on top of cookies.
8. sprinkle thawed coconut over the Cook Whip.
9. add chopped walnuts over coconut.
10. garnish with sliced strawberries.
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