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7/4/08 1:50 P

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Butter Brickle Dessert

Source of Recipe

JoAnna M. Lund

List of Ingredients

o 12 (2 1/2") graham cracker squares
o 1 (4 serving) package sugar free instant butterscotch pudding mix
o 2/3 cup nonfat dry milk powder
o 1 2/3 cups water
o 1 oz chopped pecans (1/4 cup)
o 3 tablespoons shredded coconut
o 1 teaspoon coconut extract
o 1 cup Cool Whip Free


9. Place 9 of the graham cracker squares on the bottom of a 9x9 cake
pan. In a medium bowl combine pudding mix and dry milk powder. Add
water. Mix well using a wire whisk. Blend in 3 tablespoons pecans, 2
tablespoons shredded coconut and coconut extract. Pour pudding mixture
over graham crackers and spread evenly. Cover and chill several hours.
Just before serving, spread Cool Whip evenly over pudding mixture.
Crush remaining 3 graham cracker squares into crumbs. In small bowl
combine graham cracker crumbs, remaining 1 tablespoon pecans and
remaining 1 tablespoon shredded coconut. Sprinkle mixture evenly over
top of dessert. Chill until ready to serve.

Final Comments

Each serving equals:
HE: 1/2 Fat, 1/2 Bread, 1/4 Skim Milk, 1/2 Slider
125 Calories, 5gm Fat, 3gm Protein,
18gm Carbohydrate, 264mg Sodium
DIABETIC: 1 Starch, 1 Fat

"Healthy Exchanges Food Newsletter May 1993, pg. 6."

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