Chocolate Pudding/Ice Cream Dessert

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Chocolate Pudding/Ice Cream Dessert calories by ingredient


Introduction

I have made this recipe for years, using full-fat ingredients. Tried it this year using low fat ingredients, and wanted to calculate it here to see how many calories a piece of this dessert will be. I have made this recipe for years, using full-fat ingredients. Tried it this year using low fat ingredients, and wanted to calculate it here to see how many calories a piece of this dessert will be.
Number of Servings: 12

Ingredients

    Crust
    2 Cups low fat graham cracker crumbs
    8 T lite margarine (melted)
    1/2 Cup Splenda

    Filling:
    1 small box sugar free instant Jell-o Chocolate Pudding Mix
    1 small box sugar free instant Jell-o Vanilla Pudding Mix
    2 Cups skim milk
    1 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

Directions

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.