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    Pistachio Pineapple Delight

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 8
    *Freezes Well

    List of Ingredients

    • 12 (2 1/2-inch) graham cracker squares
    • 1 (8-ounce) package Philadelphia fat-free cream cheese
    • 2 tablespoons Splenda granular
    • 1 teas vanilla extract
    • 1 cup Cool Whip Lite*
    • 2 (4-serving) packages JELL-O Sugar Free Instant Pistachio Pudding Mix
    • 1 1/3 cups Carnation Nonfat Dry Milk Powder
    • 2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, undrained
    • 1 1/2 cups water


    1. Evenly arrange graham crackers in a 9-by-13-inch cake pan. In a medium bowl, stir in cream cheese with a spoon until soft. Add Splenda, skim milk, and vanilla extract. Mix well to combine. Fold in 1/2 cup Cool Whip Lite. Evenly spread mixture over graham crackers. In a medium bowl, combine dry pudding mixes, dry milk powder, undrained pineapple, and water. Mix well using a wire whisk. Spoon pudding mixture evenly over cream cheese layer. Refrigerate at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

    Final Comments

    Each serving equals:
    HE: 1/2 Bread, 1/2 Protein, 1/2 Skim Milk, 1/2 Fruit, 1/2 Slider, 6 Optional Calories
    186 Calories, 2gm Fat, 9gm Protein,
    33gm Carbohydrate, 623mg Sodium, 1gm Fiber
    DIABETIC: 1 Starch, 1/2 Meat, 1/2 Skim Milk, 1/2 Fruit

    "Camp Courageous of Iowa Dessert Cookbooklet, page 31."




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