1 package (18 1/4 oz) reduced sugar brownie mix + mixing ingredients (or just buy a pan of sf brownies in the bakery section)
6 cups cold fat free milk
2 packages (1.5 oz each) sugar free instant vanilla pudding mix
1 package (8 oz) fat free cream cheese, softened
1 carton (8 oz) frozen sugar free Cool Whip, thawed
1/4 cup sugar free fudge ice cream topping
1/4 cup sugar free caramel ice cream topping
slivered or chopped almonds, optional
In a large bowl, mix brownie mix according to package instructions.
Spread evenly into a 9"x9" baking dish coated in cooking spray.
Bake according to package instructions or until a toothpick inserted near center comes out clean. Cool completely on a wire rack. In a large bowl, whisk milk & pudding mixes for 2 minutes.
Let stand for 2 minutes or until soft set.
In a small bowl, beat cream cheese until smooth.
Add pudding; beat until well blended.
Spread over brownies.
Cover and refrigerate for at least 2 hours.
Just before serving, spread whipped topping over dessert.
Drizzle with fudge & caramel toppings; sprinkle with almonds if desired.
Refrigerate leftovers.
Yield: 20 servings
35g carbs per serving
Exchange: 2 starch, 1/2 fat
*I did store bought sf brownies & already made sf pudding for quickness.
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