After our Alaskan Cruise last year, many of us from the midwest took Amtrak back home. A scrumptious ice cream dessert was on the menu and many of the folks who tried it kept asking if I could create something similar but healthier. I "ate with my eyes" and cam up with this. Because of the special bond we had formed, I chose a special name for it. By the way the stats for the original were about 900 calories with 50 grams of fat for THE same size serving!!!
2 cups Wells' Blue Bunny sugar and fat free vanilla ice cream or any sugar and fat free ice cream 4 pieces Russell Stover Sugar Free Pecan Delights, coarsely chopped 1 (6 oz) Keebler chocolate pie crust 1 (4 serving) pkg Jello sugar free chocolate cook and serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 2/3 cup water 1/2 cup miniature marshmallows 3/4 cup Cool Whip Lite 2 tablespoons Smucker's Fat Free Caramel Syrup 1 tablespoons mini chocolate chips
In a large bow, stir ice cream with a large spoon until soft. Add Pecan Delight pieces. Mix gently to combine. Spread ice cream mixture evenly in pie crust. Cover and place in freezer while preparing chocolate sauce. Meanwhile in a medium saucepan, combine dry pudding mix, dry milk powder and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in marshmallows. Mix well until mixture is smooth. Cool for 10 minutes. Spoon chocolate sauce evenly over top of ice cream. Freeze for 15 minutes. Spread Cool Whip Lite over chocolate layer. Drizzle caramel syrup over Cool Whip Lite. Sprinkle chocolate chips over top. Freeze for at least 1 hour. Remover from freezer at least 15 minutes before serving. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 Br, 1 Fa, 1/4 SM, 1 Sl, 19 OC 257 Calories, 9 gm Fa, 6 gm Pr, 38 mg Ca, 220 mg So, 135 mg Cl, 1 gm Fi Diabetic: 2 St/Ca, 1 Fa
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