Butter Brickle Dessert*
Source of Recipe
JoAnna Lund
List of Ingredients
12 (2 1/2 inch) squares of graham crackers
1 (4 serving size) package instant butterscotch pudding (jello brand)
2/3 cup carnation nonfat dry milk powder
1 2/3 cups water
1/4 cup pecans, chopped
3 tablespoons flaked coconut
1 teaspoon coconut extract
1 cup cool whip lite or free
Evenly arrange 9 of the graham crackers in a 9 x 9 inch cake pan. In a large bowl, combine dry pudding mix and the dry milk powder. Add water. Mix well using a wire whisk. Stir in 3 tablespoons pecans, 2 tablespoons flaked coconut, and coconut extract. Pour pudding mixture evenly over graham crackers. Cover and refrigerate one hour. Just before serving, spread cool whip evenly over pudding mixture. Crush remaining 3 graham cracker squares into crumbs. (a plastic baggie is ideal for doing this ) In a small bowl, combing graham cracker crumbs, remaining 1 tablespoon of pecans, and remaining 1 tablespoon flaked coconut. Sprinkle crumb mixture evenly over top of dessert. Cut into 8 servings.
Each serving equals:
diabetic: 1 starch/ 1 fat
129 calories. 5 gm fat. 3 grams protein. 18 grams of carb.
264 mg sodium. 1 gm fiber
Recipe
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