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By: Cathy A.
| Description: | ||
| Time: | 15 min (15 min to prepare, 0 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 8 | |
| Ingredients: | ||
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1 3/4 cups reduced fat whipped topping, divided 1 package reduced fat graham cracker crust 1 cup fresh raspberries 1 cup fresh blueberries 1 tbsp Splenda 1 cup fat free milk 1 package sugar-free instant white chocolate pudding mix |
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| Directions: | ||
| 1. Spread 1/4 cup whipped topping into the crust. 2. Combine berries and Splenda; spoon 1 cup over topping. 3. In a bowl, whisk the milk and pudding mix for 2 minutes or until soft-set. Spoon over berries. 4. Spread with remaining whipped topping. Top with remaining berries. Refridgerate for 45 minutes or until set. |
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| Notes: | ||
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