Thanksgiving

Chocolate Pudding/Ice Cream Dessert is for Dessert.

Chocolate Pudding/Ice Cream Dessert takes 30 minutes to prepare.

Chocolate Pudding/Ice Cream Dessert takes several minutes to cook.

Chocolate Pudding/Ice Cream Dessert makes 12 servings.

The ingredients for Chocolate Pudding/Ice Cream Dessert are:

Crust
2 Cups low fat graham cracker crumbs
8 T lite margarine (melted)
1/2 Cup Splenda

Filling:
1 small box sugar free instant Jell-o Chocolate Pudding Mix
1 small box sugar free instant Jell-o Vanilla Pudding Mix
2 Cups skim milk
1 qt (4 cups) low fat vanilla ice cream sweetened with Splenda (80 calories per 1/2 cup)

Topping:
8 oz. container of Cool Whip Free.
3 mini sugar-free Butterfinger bars

Here is how you make Chocolate Pudding/Ice Cream Dessert:

Make Crust by combining graham cracker crumbs, melted margarine and Splenda. Press into 9x13 pan and bake at 350 for 5 minutes.For Filling, combine both boxes of pudding mix with 2 cups of skim milk. Add 1 quart (4 cups) of non-fat Vanilla ice cream.Pour filling into cooled crust, Let set in refrigerator for 1 hour.Top with 1 8 oz. container of Cool Whip Free. Crumble 3 small sugarfree Butterfinger bars and sprinkle over top. Keep refrigerated!Serving Size: 9 x 13 pan makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user MAGGIEROSEBOWL.

The nutritional information for Chocolate Pudding/Ice Cream Dessert is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 199.8

• Total Fat: 7.0 g
• Cholesterol: 12.5 mg
• Sodium: 393.7 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 0.9 g
• Protein: 3.7 g

The dietary needs meet for Chocolate Pudding/Ice Cream Dessert is Low Fat