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Chocolate Strawberry Dessert

Thursday, January 01, 2004
15 servings
Vegetable oil cooking spray17 chocolate graham crackers rectangles (2 ½ x 5 inches), crushed into crumbs
3/4 C. sugar, divided use
1/3 C. vegetable oil spread (7g fat per tablespoon), melted
1 pkg. (8 oz.) fat-free cream cheese, softened
1 tsp. vanilla
1 box (1 oz.) sugar-free white chocolate pudding mix
1 C. fat-free milk
1 C. fat-free whipped topping
2 boxes (3 oz. each) strawberry gelatin mix
2 C. boiling water
1 bag (16 oz.) frozen unsweetened strawberries, partially thawed and sliced
Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with vegetable oil cooking spray. Combine cracker crumbs, ¼ cup sugar and vegetable oil spread in a large mixing bowl. Press into prepared pan. Bake 8-10 minutes. Cool completely. In a separate bowl, mix cream cheese, ½ cup sugar and vanilla until smooth. Blend in pudding mix. Gradually add milk, beating until smooth. Fold in whipped topping. Pour over crust. Refrigerate until set. In a large mixing bowl, dissolve gelatin in boiling water. Blend in strawberries. Refrigerate until slightly thickened, approximately 5 minutes, then spread over cream cheese layer. Refrigerate until completely set, 2-4 hours.
Nutrition Facts:
219 calories, 40g carbohydrate, 5g protein, 4.5g fat, 1g saturated fat, 2mg cholesterol, 1.2g dietary fiber, 360mg sodium
Original recipe by Janice Potts, RD, LD
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