Wednesday, August 6, 2008
35 minTotal Time:
3 hr 35 minMakes:
12 servings1 cup flour 1/2 cup finely chopped PLANTERS Slivered Almonds 1/4 cup (1/2 stick) margarine, melted 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened 1/2 cup powdered sugar 2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided 3 cups cold fat-free milk 2 pkg. (4-serving size each) JELL-O Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, any flavor HEAT oven to 350ºF. Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.
BEAT cream cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.
BEAT milk and pudding mixes with whisk 2 min.; spread over cream cheese layer. Top with remaining COOL WHIP. Refrigerate several hours or until chilled.
Kraft Kitchens TipsServing SuggestionGarnish each square with a fresh raspberry and mint sprig.How To Easily Remove Dessert from PanLine pan with heavy-duty foil, with ends of foil extending over sides of pan. Prepare dessert as directed. When ready to serve, carefully lift dessert from pan using foil handles. Place on cutting board, then cut into pieces to serve. NoteIf pudding layer seems too soft for layering, refrigerate dessert 15 min. before covering with the final COOL WHIP layer.