Grasshopper Dessert Bars

Grasshopper Dessert Bars

I bet you remember, as I do, the minty marvel that is the dessert drink called a Grasshopper. I wanted to celebrate the refreshing taste of creme de menthe in a rich chocolate cookie bar, and I hope you'll agree that this does my memory justice. My son-in-law, John, thought these were great.
Serves 12

1 (8-ounce) can Pillsbury refrigerated crescent dinner rolls
2 (8-ounce) packages Philadelphia fat-free cream cheese
1/2 cup granulated Splenda
1 1/2 teaspoons mint extract*
8 to 10 drops green food coloring*
2 (4-serving) packages JELL-O sugar-free instant chocolate pudding mix
1 1/3 cups Carnation Nonfat Dry Milk Powder
2 1/4 cups water
1 1/2 cups Cool Whip Lite
1 tablespoon chocolate syrup

Preheat oven to 425 degrees. Pat rolls into an ungreased 10-by-15-inch rimmed cookie sheet. Gently press dough to cover bottom of pan, being sure to seal perforations. Bake 5 to 7 minutes or until golden brown. Place cookie sheet on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Stir in Splenda, 3/4 teaspoon mint extract, and 4 to 5 drops of green food coloring. Mix well using a wire whisk. Spread cream cheese mixture evenly over cooled crust. In a medium bowl, combine dry pudding powder and dry milk powder. Add water. Mix well using a wire whisk. Spread pudding mixture over cream cheese mixture. Refrigerate at least 30 minutes. In a medium bowl, combine Cool Whip Lite, remaining 1/2 teaspoon mint extract, and remaining 4 to 5 drops green food coloring. Spread evenly over chocolate layer. Drizzle chocolate syrup over top. Refrigerate at least 1 hour. cut into 12 servings. Refrigerate leftovers.

HINT: DO NOT use inexpensive rolls. They don't cover the pan properly.

Each serving equals: HE: 2/3 Bread, 1/2 Skim Milk, 1/2 Slider, 5 Optional Calories
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169 Calories, 5gm Fat, 21gm Protein,
21gm Carbohydrate, 644mg Sodium, 0gm Fiber
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DIABETIC: 1 1/2 Starch, 1 Meat

"Cooking Healthy With a Man in Mind, pg. 244"