12 (2 1/2 Inch) graham cracker squares 2/3 cup Carnation nonfat dry milk powder 2 cups water 1 cup mini marshmallows 1 SF vanilla cook n serv pudding 1 SF strawberry gelatin 4 cups sliced fresh straw 1 1/2 cups cool whip free
Evenly arrange 9 gr.cracker squares in a 9x9 inch cake pan. In a med saucepan, combine dry milk powd.,1/2 cup water & marshmallows. Cook over med. heat until marshmallows are melted, stir constantly. DO NOT BOIL. Place saucepan on a wire rack, allow to cool. Meanwhile, in lg. saucepan combine dry pudding & jello, remaining 1 1/2 cups water, and strawberries. Cook over med heat until mixture thickens and starts to boil, stir constantly and try not to crush berries. Place saucepan on a wire rack and let set for 20 min. stir occasionally. Fold cool whip free into cooled marshmallow mixture. Evenly spoon mixture over crust. Spoon cooled strawberry mixture over marshmallow mixture. Crush remaining graham crackers and sprinkle over top. Refrigerate for at least 1 hour. Cut into 8 serv.
Hint: a self-seal sandwich bag works great for crushing graham crackers into crumbs.
129 calories, 2 gr. fiber, 1 gm fat. Diabetic EX. 1 1/2 starch/carb 1/2 fruit
It is very good - Enjoy FROM the strawberry cookbooklet "The Gem of the Garden"
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