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    Grasshopper Dessert Bars


    Source of Recipe


    Healthy Exchanges

    List of Ingredients




    1 can refrigerated crescent dinner rolls
    2 packages fat free cream cheese
    1/4 cup sugar twin
    1 1/4 teaspoons mint extract
    8 drops green food coloring -- (8 to 10)
    2 packages instant chocolate pudding mix (sm pkg)
    1 1/3 cups dry mil powder
    2 1/4 cups water
    1 1/2 cups cool whip light
    1 tablespoon chocolate syrup

    Recipe



    Preheat oven to 425�F. Pat rolls into ungreased 10x15 inch rimmed cookie sheet. Gently press dough to cover bottom of pan, being sure to seal perforations. Bake 5-7 minutes or til golden brown. Place sheet on wire rack to cool. In medium bowl, stir cream cheese with spoon till soft; stir in sugar twin, 3/4 tsp mint extract, and 4-5 drops food coloring. Mix well using wire whisk. Spread cream cheese mix evenly over cooled crust.

    In medium bowl, combine dry pudding mix and dry milk powder; add water and mix well using wire whisk. Spread pudding mixture over cream cheese mix. Refrigerate at least 30 minutes. In medium bowl, combine cool whip, remaining 1/2 tsp mint, and remaining 4-5 drops food coloring. Spread evenly over chocolate layer. Drizzle chocolate syrup over top. Refrigerate at least 1 hour. Cut into 12 servings; refrigerate leftovers. Hint: do not use inexpensive rolls since they don't cover pan properly.

 

 

 

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