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Margarita Pretzel Salad Dessert
From Dessert Every Night
1 cup (2 oz) crushed pretzels (divided)
1/2 cup pourable Sugar Twin or Sprinkle Sweet (divided)
2 tabl. + 2 tsp. reduced calorie margarine, melted
1 (8 oz) pkg. Philadelphia f/f cream cheese
1 cup Cool Whip Lite (divided)
1 (4 serv) pkg. Jello s/f lime gelatin
1 (4 serv) pkg. Jello s/f instant vanilla pudding mix
2/3 cup Carnation n/f dry milk powder
1 1/3 cup water
Preheat oven 400 degrees. Reserve 2 tabl. crushed pretzels. In a medium bowl, combine remaining pretzels, 1/4 cup Sugar Twin and melted margarine. Pat mixture into an 8 x 8 baking dish. Bake for 10 min. Place baking dish on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Add remaining 1/4 cup Sugar Twin, and 1/4 cup Cool Whip Lite. Evenly spread mixture over cooled pretzel crust. In a medium bowl, combine dry gelatin, dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Spread mixture evenly over cream cheese mixture. Refrig. for about 30 min. evenly spread remaining 3/4 cup Cool Whip Lite over pudding mixture. Sprinkle remianing 2 tabl. crushed pretzels evenly over top. Refrig. for about 30 min. Cut into 8 serv.
HINT: A self seal sandwich bag works great for crushing pretzels.
Each serving equals:
HE: 1/2 fat, 1/2 protein, 1/3 bread, 1/4 skim milk, 1/4 slider, 17 opt calories.
191 calories, 3g fat, 9g protein, 32g carbo, 898mg sodium, 79mg calcium, 1g fiber
Diabetic: 1 1/2 starch/carbo, 1/2 fat
Ann in San Diego