1 to 2 lbs of fresh Strawberries
3/4 cup plain fat-free yogurt
1/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup + 1 tablespoon Splenda Granular*
1 (8-ounce) package Philadelphia fat-free cream cheese
3/4 cup Cool Whip Free
1 (4-serving) package JELL-O sugar-free instant White Chocolate or Cheesecake pudding mix
1 1/2 cups cold water
1/2 teaspoon unsweetened cocoa
Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Clean and slice strawberries, sprinkle with Splenda, stir gently. Arrange half of Strawberries over sponge cakes. Set aside.
1/2 cup + 1 tablespoon Splenda Granular*
1 (8-ounce) package Philadelphia fat-free cream cheese
3/4 cup Cool Whip Free
1 (4-serving) package JELL-O sugar-free instant White Chocolate or Cheesecake pudding mix
1 1/2 cups cold water
1/2 teaspoon unsweetened cocoa
Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Clean and slice strawberries, sprinkle with Splenda, stir gently. Arrange half of Strawberries over sponge cakes. Set aside.
In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside.
In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. Spread half of cream cheese mixture over top of Strawberries. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa. Cover and refrigerate at least 2 hours. Cut into 6 servings.
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