Diabetic Raspberry Jello Dessert Squares

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READY IN: 1hr 40mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a 9x13 pan, combine the brown sugar, nuts, and flour; pour in melted butter and mix together, pressing to form a crust. Bake for 10-13 minutes or lightly browned. Cool completely.
  • In a large mixing bowl, beat the cream cheese and Splenda until smooth. Fold in the whipped topping. Spread over the cooled crust. Cover and refrigerate one hour.
  • In a bowl, using a whisk, dissolve the Jello powder in the boiling water. Stir in the cold water and spoon over the cream cheese layer. Cover and refrigerate until Jello is firm.
  • NOTE: If you are a diabetic and would like to use the new Brown Sugar Splenda, please cut down it down to 1/8 cup or 3 tablespoons You will only need 1/2 of what is called for in the recipe. Also, if you would like to add fruit to the Jello stage, do not use fresh pineapple.
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