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    Butter Brickle Dessert

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 8

    List of Ingredients

    • 12 (2 1/2") graham cracker squares
    • 1 (4 serving) package sugar free instant butterscotch pudding mix
    • 2/3 cup nonfat dry milk powder
    • 1 2/3 cups water
    • 1 oz chopped pecans (1/4 cup)
    • 3 tablespoons shredded coconut
    • 1 teaspoon coconut extract
    • 1 cup Cool Whip Free


    1. Place 9 of the graham cracker squares on the bottom of a 9x9 cake pan. In a medium bowl combine pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in 3 tablespoons pecans, 2 tablespoons shredded coconut and coconut extract. Pour pudding mixture over graham crackers and spread evenly. Cover and chill several hours. Just before serving, spread Cool Whip evenly over pudding mixture. Crush remaining 3 graham cracker squares into crumbs. In small bowl combine graham cracker crumbs, remaining 1 tablespoon pecans and remaining 1 tablespoon shredded coconut. Sprinkle mixture evenly over top of dessert. Chill until ready to serve.

    Final Comments

    Each serving equals:
    HE: 1/2 Fat, 1/2 Bread, 1/4 Skim Milk, 1/2 Slider
    125 Calories, 5gm Fat, 3gm Protein,
    18gm Carbohydrate, 264mg Sodium
    DIABETIC: 1 Starch, 1 Fat

    "Healthy Exchanges Food Newsletter May 1993, pg. 6."




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