Grasshopper Dessert (Splenda)

Submitted by BeansnRice

"From a Splenda cookbooklet."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 8

ingredients

• 24 (2 1/2 inch) chocolate graham cracker squares, made into fine crumbs
• 3⁄4 cup Splenda granular, sugar substitute
• 2 tablespoons reduced-calorie margarine, melted
• 2 teaspoons reduced-calorie margarine, melted
• 2 (8 ounce) packages fat free cream cheese
• 1 1⁄2 cups reduced-calorie whipped topping (Cool Whip Lite)
• 1⁄2 teaspoon mint extract
• 5 -6 drops green food coloring

directions

1. Preheat oven to 350 degrees and spray an 9" X 9" pan with butter-flavored cooking spray.
2. Reserve 2 tablespoons of graham cracker crumbs and put the rest in a medium bowl along with 1/4 cup Splenda and all the margarine and combine.
3. Gently press mixture into pan and bake for 7-8 minutes.
4. Place pan on wire rack to cool.
5. In another large bowl, stir cream cheese with sturdy spoon until soft.
6. Stir in remaining 1/2 cup Splenda.
7. Add whipped topping, mint extract and food coloring.
8. Mix gently to combine and carefully spread filling over the crust.
9. Sprinkle reserved graham cracker crumbs evenly on top.
10. Chill before serving.

Reviews

[Flautatime]

This was a wonderful recipe. I thought that the pie would be better with half a package of unflavored gelatin and I also added a 1/2 tsp of vanilla. I mixed the gelatin into a couple of TBS of hot milk. I then mixed the pie ingredients in my food processor adding the cool whip last. The pie was very easy to cut after it chilled and was delicious.