Peanut Butter Striped Delight ¤ May 23, 2008

35 Oreo cookies
6 tablespoons fat-free butter, melted
1 - 8oz light cream cheese, softened
1/4 cup sugar
3 cups cold skim milk
2 tablespoons cold skim milk
1 contained light cool whip, thawed
2 4 serving packages sugar-free instant vanilla pudding
1/3 cup light peanut butter

1.)Place cookies in food processor. Process until finely
crumbled. Pour in medium bowl. Add butter; mix well.
Press firmly in bottom of 13x9 pan. Refrigerate.
Meanwhile, beat cream cheese, sugar & 2 tablespoons milk
with wire whisk until well blended. Add 1 1/4 cups cool whip.
Spread mixture over refrigerated crust.
2.)Pour 3 cups milk into large bowl. Add pudding mixes.
Beat with wire whisk until well blended. Add peanut butter;
mix well. Spread evenly over cream cheese layer. Let stand
5 minutes or until thickened. Top with remaining cool whip.
3.)Cover & refrigerate at least 4 hours before cutting.

FILED UNDER; Recipes, Desserts

Chocolate Pudding Pie ¤ May 23, 2008

1 1/2 cups cold skim milk
1 4 serving package sugar-free chocolate instant pudding mix
1 graham cracker or oreo pie crust
1 container light cool whip, thawed

1.)Pour milk into large bowl. Add pudding mix.
Beat with wire whisk until well blended. Spoon
half of mix into pie crust.
2.)Gently stir 1 cup of cool whip into remaining pudding.
spoon over pudding layer in crust.
3.)Top with remaining cool whip. Refrigerate at least 3
hours before serving.

FILED UNDER; Recipes, Desserts

Double Layer Pumpkin Pie ¤ May 23, 2008

1/2 - 8oz light cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 - 8oz lite whipped topping, thawed
1 graham cracker pie crust
1 cup milk
1 - 15oz can pumpkin
2 - 4 serving packages sugar-free vanilla instant pudding
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves

1.)Mix first 3 ingredients with wire whisk until well blended.
Stir in half of whipped topping. Spread onto crust.
2.)Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes
& spices. Beat with wire whisk for 2 minutes. Spread over
cream cheese layer.
3.)Refrigerate 4 hours until set. Top with remaining whipped topping.

Makes 10 servings

FILED UNDER; Recipes, Desserts, Pumpkin

Pumpkin Pie Bars ¤ May 23, 2008

1 1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup sugar
3/4 cup [1 1/2 sticks] light butter
1 cup quick cook oats, uncooked
1/2 cup chopped pecans
1 - 8oz light cream cheese, softened
3 eggs
1 - 15oz can pumpkin
1 tablespoon pumpkin pie spice

1.)Preheat oven to 350*F. Line 13x9 pan with foil,
folding ends over sides of pan. Grease foil.
2.)Mix flour, brown sugar & 1/4 cup sugar in medium bowl.
Cut in butter making a coarse mixture. Stir in oats & pecans.
Reserve 1 cup of mixture; press remaining mixture into pan.
Bake 15 minutes.
3.)Beat cream cheese, remaining sugar, eggs, pumpkin & spice
with electric mixer on medium until well blended. Pour over crust.
Sprinkle with remaining crumb mixture.
4.)Bake 25 minutes. Cool completely on wire rack. Use foil to
lift from pan. Cut into bars.

Makes 24 servings

FILED UNDER; Recipes, Desserts, Pumpkin

Turtle Pumpkin Pie ¤ May 23, 2008

1 jar caramel topping
1 graham cracker pie crust
1/2 cup pecan pieces
2 tablespoons pecan pieces
1 cup cold skim milk
2 - 4 serving packages sugar-free vanilla instant pudding
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 - 8oz lite whipped topping, thawed

1.)Pour 1/4 cup caramel topping into pie crust. Sprinkle with 1/2
cup of pecans.
2.)Beat milk pudding mixes, pumpkin & spices with whisk until blended.
Stir in 1 1/2 cups whipped topping. Spread into crust. Top with
remaining whipped topping.
3.)Refrigerate 1 hour. Top with pecans and drizzle with remaining
caramel topping.

Makes 10 servings
(originally from my Granny modified by me)

FILED UNDER; Recipes, Desserts, Pumpkin