Grasshopper Dessert (Splenda) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From a Splenda cookbooklet. Ingredients:
24 (2 1/2 inch) chocolate graham cracker squares, made into fine crumbs |
3/4 cup splenda granular, sugar substitute |
2 tablespoons reduced-calorie margarine, melted |
2 teaspoons reduced-calorie margarine, melted |
2 (8 ounce) packages fat free cream cheese |
1 1/2 cups reduced-calorie whipped topping (cool whip lite) |
1/2 teaspoon mint extract |
5 -6 drops green food coloring |
Directions:
1. Preheat oven to 350 degrees and spray an 9 X 9 pan with butter-flavored cooking spray.
2. Reserve 2 tablespoons of graham cracker crumbs and put the rest in a medium bowl along with 1/4 cup Splenda and all the margarine and combine.
3. Gently press mixture into pan and bake for 7-8 minutes.
4. Place pan on wire rack to cool.
5. In another large bowl, stir cream cheese with sturdy spoon until soft.
6. Stir in remaining 1/2 cup Splenda.
7. Add whipped topping, mint extract and food coloring.
8. Mix gently to combine and carefully spread filling over the crust.
9. Sprinkle reserved graham cracker crumbs evenly on top.
10. Chill before serving.
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