Sugar Free Layered Jello Dessert for St.Patrick's Day.
A simple light and fluffy dessert that is perfect for St.Patrick's day.
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Servings: 12
Calories:
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Ingredients
Crust
- 2 cups Catalina Crunch Honey Graham Cereal
- 3 tbsp Splenda Granulated Sweetener
- 1/3 cup Butter - Melted
Layer 1
- 8 ounce Pkg Low Fat Cream Cheese - Softened
- 1/2 cup Splenda Granulated Sweetener
- 2 cup Sugar Free Cool Whip
- Green Food Colouring
Layer 2 - Jello Layer
- 1 6 ounce (large) box Sugar Free Lime Jello
- 1 3/4 cups boiling Water
- 20 ounce can Unsweetened Crushed pineapple - drained
Topping
- 1 cup Sugar Free Cool Whip topping
- Lime Zest
Instructions
Crust
- Pulse Catalina Crunch cereal in a food processor or blender into fine crumbs.
- Add melted butter and sweetener and mix well.
- Pour and spread in a 9 inch square springform pan and press into the bottom.
- Bake in the oven for 8-10 mins.
- Let cool.
Layer 1
- Beat the cream cheese until creamy and smooth.
- Add sweetener and food colouring and mix well.
- Fold in the cool whip.
- Spread evenly over cooled crust.
- Chill.
Layer 2 - Jello Layer
- Dissolve the Sugar-Free Lime Jello in the boiling water.
- Stir in the drained pineapple.
- Spread evenly over the cream cheese mixture.
- Chill for 2 hours or until jello layer is set.
- Spread cool whip over the top.
- Sprinkle lime zest over the top.
- Chill before serving.