Pistachio Pineapple Delight

Pistachio Pineapple Delight

Serves 8 *Freezes Well

12 (2 1/2-inch) graham cracker squares
1 (8-ounce) package Philadelphia fat-free cream cheese
2 tablespoons Splenda granular
1 teaspoon vanilla extract
1 cup Cool Whip Lite*
2 (4-serving) packages JELL-O Sugar Free Instant Pistachio Pudding Mix
1 1/3 cups Carnation Nonfat Dry Milk Powder
2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, undrained
1 1/2 cups water

Evenly arrange graham crackers in a 9-by-13-inch cake pan. In a medium bowl, stir in cream cheese with a spoon until soft. Add Splenda, skim milk, and vanilla extract. Mix well to combine. Fold in 1/2 cup Cool Whip Lite. Evenly spread mixture over graham crackers. In a medium bowl, combine dry pudding mixes, dry milk powder, undrained pineapple, and water. Mix well using a wire whisk. Spoon pudding mixture evenly over cream cheese layer. Refrigerate at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1/2 Bread, 1/2 Protein, 1/2 Skim Milk, 1/2 Fruit, 1/2 Slider, 6 Optional Calories
186 Calories, 2gm Fat, 9gm Protein,
33gm Carbohydrate, 623mg Sodium, 1gm Fiber
DIABETIC: 1 Starch, 1/2 Meat, 1/2 Skim Milk, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 31."

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