Strawberry Cream Squares
- Number of Servings: 24
Ingredients
1 Box Pillsbury Sugar Free Yellow Cake Mix1/3c. Vegetable Oil4 Large Eggs (Divided)16 oz Fat Free Cream Cheese (Room Temp)1/4c. Splenda (Granulated)16 oz Cool Whip, Sugar Free (Thawed)3/4c. Smuckers Sugar Free Strawberry Jelly (Divided)6 Drops Red Food Coloring (Optional)
Preheat oven to 350. Spray a 9x13 pan.
Mix cake mix, oil, and 2 eggs in bowl with spatula. Will be thick. Press evenly into bottom of pan.
Beat cream cheese, Splenda, and 1/2c. jelly until smooth. Beat in last two eggs, one at a time. Pour over top crust.
Bake 30 minutes until set. Let cool 1 hour.
Mix 1/4c. jelly with small amount of the CoolWhip and food coloring until smooth. Fold into remaining CoolWhip. Pour over creamcheese, smooth, and chill at least 2 hours.
Decorate as desired (fresh strawberries/sprinkles/chocolate?)
Cut into 24 pieces. Serving Size, 1 piece.
Serving Size: Cut into 24, 1 piece serving.
Number of Servings: 24
Recipe submitted by SparkPeople user CONFUZZELD.
Mix cake mix, oil, and 2 eggs in bowl with spatula. Will be thick. Press evenly into bottom of pan.
Beat cream cheese, Splenda, and 1/2c. jelly until smooth. Beat in last two eggs, one at a time. Pour over top crust.
Bake 30 minutes until set. Let cool 1 hour.
Mix 1/4c. jelly with small amount of the CoolWhip and food coloring until smooth. Fold into remaining CoolWhip. Pour over creamcheese, smooth, and chill at least 2 hours.
Decorate as desired (fresh strawberries/sprinkles/chocolate?)
Cut into 24 pieces. Serving Size, 1 piece.
Serving Size: Cut into 24, 1 piece serving.
Number of Servings: 24
Recipe submitted by SparkPeople user CONFUZZELD.
Nutritional Info Amount Per Serving
- Calories: 157.0
- Total Fat: 7.0 g
- Cholesterol: 32.5 mg
- Sodium: 252.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 0.4 g
- Protein: 4.6 g