Our daughter and her boyfriend are both on restricted diets, but serving this at birthday parties allows them to enjoy dessert, too.
—RONALD SCORSE SNOWFLAKE, AZ
PREP: 15 MIN. + COOLING • BAKE: 15 MIN. + COOLING • MAKES: 15 SERVINGS
1/4 cup cold butter, cubed
1 cup all-purpose flour
1 package (8 ounces) reduced-fat cream cheese, softened
Artificial sweetener equivalent to 2 tablespoons sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1 1/2 cups cold fat-free milk
1 package (1/4 ounces) instant sugar-free chocolate pudding mix
1. In a small bowl, cut butter into flour until crumbly. Press into an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 350° for 15-18 minutes or until lightly browned. Cool completely.
2. In a large bowl, beat cream cheese and sweetener until smooth. Fold in half of the whipped topping. Carefully spread over the crust.
3. In another large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cream cheese. Top with the remaining whipped topping.
PER SERVING 134 cal., 184 mg sodium, 6 mg chol., 14 g carb., 4 g pro, 6 g fat. Diabetic Exchanges: 1 1/2 fat, 1 starch.