Chocolate Pudding/Ice Cream Dessert
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
Crust2 Cups low fat graham cracker crumbs8 T lite margarine (melted)1/2 Cup SplendaFilling:1 small box sugar free instant Jell-o Chocolate Pudding Mix1 small box sugar free instant Jell-o Vanilla Pudding Mix2 Cups skim milk1 qt (4 cups) low fat vanilla ice cream sweetened with Splenda (80 calories per 1/2 cup)Topping:8 oz. container of Cool Whip Free.3 mini sugar-free Butterfinger bars
Make Crust by combining graham cracker crumbs, melted margarine and Splenda. Press into 9x13 pan and bake at 350 for 5 minutes.
For Filling, combine both boxes of pudding mix with 2 cups of skim milk. Add 1 quart (4 cups) of non-fat Vanilla ice cream.
Pour filling into cooled crust, Let set in refrigerator for 1 hour.
Top with 1 8 oz. container of Cool Whip Free. Crumble 3 small sugarfree Butterfinger bars and sprinkle over top. Keep refrigerated!
Serving Size: 9 x 13 pan makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MAGGIEROSEBOWL.
For Filling, combine both boxes of pudding mix with 2 cups of skim milk. Add 1 quart (4 cups) of non-fat Vanilla ice cream.
Pour filling into cooled crust, Let set in refrigerator for 1 hour.
Top with 1 8 oz. container of Cool Whip Free. Crumble 3 small sugarfree Butterfinger bars and sprinkle over top. Keep refrigerated!
Serving Size: 9 x 13 pan makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MAGGIEROSEBOWL.
Nutritional Info Amount Per Serving
- Calories: 199.8
- Total Fat: 7.0 g
- Cholesterol: 12.5 mg
- Sodium: 393.7 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 0.9 g
- Protein: 3.7 g
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