No Guilt Chocolate Trifle

1 package 15.1 ounce reduced fat brownie mix
3 packages 1.4 ounce sugar-free, fat-free instant chocolate pudding
1 twelve ounce container fat-free Cool Whip, thawed
Raspberries or strawberries are optional.

Prepare brownie mix according to package directions. Bake in
13"x9"x2" pan for 18-20 minutes. Let it cool and then crumble.
Prepare chocolate pudding according to package directions; do not
Chill. Place 1/3 of the brownies in bottom of a 3 quart Trifle dish.
Top with 1/3 of pudding and 1/3 of cool whip. Repeat layering
Twice with remaining ingredients, ending with cool whip topping.
Chill 8 hours before serving.

12 servings... 5 points per serving

Banana Pudding

3/4 box vanilla wafers
4 bananas
2 cups skim milk
1 box sugar free vanilla pudding (not instant)
1 8 ounce fat-free Cool Whip

Mix pudding and skim milk together. Microwave on high for 6
Minutes. Stir once during this time. Pour over wafers and
Bananas. Top with Cool Whip.

Strawberry Pie 2

4 cups sliced strawberries
2 cups water
1 small box jello sugar-free cook and serve vanilla pudding
1 small box jello sugar-free strawberry gelatin

Mix water and pudding in a large microwave able bowl. Place in
Microwave for approximately 6 minutes or until mixture comes to
A boil (stirring with a wire Wisk after 3 minutes). Remove from
Microwave and add the strawberry gelatin. Stir well. Set aside and
Let cool down. Place strawberries in a 9" pie plate. Once the
Pudding/gelatin mixture has cooled down, pour over strawberries
And refrigerate until firm (2 hours). Serve with 2 tablespoons fat-
Free Cool Whip.

6 servings l point per slice

Turtle Pie

6-ounce graham cracker piecrust
4-ounce sugar-free chocolate pudding mix
1 1/2 cup skim milk -blend well
l/4 cup Cool Whip (could use fat-free or lite) -mix into pudding
1- Cup Cool Whip (could use fat-free or lite)
2- Tablespoons chopped pecans
1-tablespoon caramel sauce
1-tablespoon miniature chocolate chips

Combine pudding mix with skim milk and blend well. Fold in
Cool Whip. Pour mixture into piecrust. Spread I cup Cool Whip
Over top and sprinkle I-tablespoon miniature chocolate chips and 2
Tablespoons chopped pecans on top of Cool Whip. Chill at least 30 minutes. Just before serving, drizzle I tablespoon caramel sauce
Over it.

8 servings...4 points per serving

Angel Food Cake with Pineapple

1- Box of angel food cake mix (do not add water)
1- 20 ounce can of crushed pineapple (do not drain)
Fat Free Cool Whip
Mix the above ingredients and pour into a 9" x 13" casserole pan.
Bake for approximately 35 minutes at 350 degrees. Cut into 12
Servings and garnish with cool whip. Add a few strawberries for a
Different twist.

12 servings 2 points per serving

Cherry Cream Cheese Pie

1 eight ounce block fat-free cream cheese, softened
1 can "Eagle" brand fat-free sweetened condensed milk
1/3 cup lemon juice
1-teaspoon vanilla
1 twenty one (21) ounce can of light cherry pie filling
1 "Keebler" reduced fat graham cracker pie crust

Beat cream cheese-until smooth. Add sweetened condensed milk
And lemon juice. Mix well. Add vanilla and mix until well
Blended.
Pour into pie crust.
Top with a 21 ounce can of light cherry pie filling. (You can also
Make a light strawberry, blueberry, or peach)
Place in refrigerator and allow to set, approximately 1-2 hours.

6 servings...4 1/2 points per serving

APPLE CREAM PIE
8 SERVING
MAKES 2 Pies 8- serving pie = 3 POINTS PER 1/8 SLICE

2 Pet Ritz 9" regular pie crust, cooked as directed for pudding pie (32) pts.
20 oz. (4-5) medium apples of your choice, peeled, and sliced thin (1 use Gala) (5) pts.
Cooking Spray
1 Tablespoon Splenda
1/2 teaspoon Cinnamon
1 Large box of Jell-O sugar free, fat free instant pudding = (3) pts.
1 1/4 cups fat free condensed milk= (5) pts.
1 1/4 cups water

Spray your non stick frying pan with cooking spray, put it on the stove on high for a
Minute to get hot. Place your peeled, sliced apples in a hot frying pan and turn down to
Low, cover with a lid. The apples will make their own liquid while cooking, stir often, do
Not let them burn. When apples start to look soft, sprinkle with Splenda, according to
Your desired sweetness (every apple takes a different amount of sweetener). When apples
Have dried out, place 1/2 of the softened apples in each of the hot pie crust. Sprinkle with
Cinnamon

Prepare your pudding with 1 1/4 cups can milk, and 1 1/4 cups water, place 1/2 of
Pudding on each of the apple pies and chill for 2 hours before cutting into 8 slices.

Oh, My Gosh!!! Brownies

1 box Betty Crocker Sweet Rewards Supreme Brownie Mix
(Reduced- fat) with Hershey's syrup pouch
1/2 cup pecan pieces
2 cups mini marshmallows
Lone-ounce unsweetened chocolate square
1/3-cup skim milk
4 tablespoons low-fat stick margarine
1 sixteen-ounce package lOX powdered sugar
1/2 teaspoon vanilla extract

1) Preheat oven to 350 degrees. Prepare brownie mix
According to package directions; stir in pecan pieces. Spoon
Batter into a 9x 13 baking pan that has been sprayed with
Pam.
2) Bake for 25 minutes. Remove. From oven and sprinkle mini
Marshmallows over hot brownies.
3) Combine chocolate, milk, and margarine in a heavy
Saucepan. Cook over low heat until chocolate and butter
Melt, stirring often.
4) Remove from heat and transfer into a medium-mixing bowl.
Add powdered sugar and vanilla; beat at low speed with an
Electric mixer until smooth. (If frosting is too stiff for
Spreading consistency, add milk, 1 tablespoon at a time,
Stirring until smooth.) Spread over brownies. Cool in pan
On a wire rack, and cut into bars. Makes 36 brownies.

36 servings...3 points per serving

Chocolate Chip Cake

1 box yellow cake mix
2 small packages of fat free, sugar free chocolate instant pudding
1 1/2 cups of water
1/2 cup applesauce
2 cartons egg beaters (this equals 4 eggs)
2 teaspoons vanilla
1- 12-ounce bag of reduced fat semi-sweet chocolate chips

Mix first 5 ingredients on medium speed.
Stir in vanilla and chocolate chips.
Bake in bundt pan for 1 hour and 30 minutes. Begin checking after One hour to see if cake is done 12 servings 3 points per serving
16 servings...2.5 points per serving

24 serving are .1.5 points per serving