1 - (8 oz.) can reduced - fat refrigerated crescent roll dough
1 - (8 oz.) pkg. fat-free cream cheese
1 tsp. vanilla extract
Sugar Substitute to equal 2 tsp. sugar
2 c. (2-8 oz. cans) crushed pineapple, well drained
2 c. sliced fresh strawberries
1 1/2 c. blueberries, fresh or frozen (if frozen, thaw and drain)
1 - (4 oz.) pkg. Sugar - Free Jello gelatin Mixed Fruit
1 - (4 oz.) Sugar - Free Jello Vanilla Pudding (not instant)
1 1/2 c. water
Preheat oven to 425 degrees. Spray pizza pan or cookie sheet
with cooking spray. Cover prepared pan with rolls. Pinch
together perforations. Bake 7 - 8 minutes. Cool. In bowl, stir
until soft, 1 (8 oz.) cream cheese. Blend in, vanilla extract,
sugar substitute to equal 2 tsp. sugar. Spread evenly over cooled
crust. On top of cream cheese, spread, 2 c. drained crushed
pineapple, 2 c. sliced fresh strawberries, 1 1/2 c. blueberries.
In medium saucepan, combine Jello vanilla pudding, 1 1/2 c. water.
Cook over medium heat until it comes to a boil. Spoon over
fruit. Refrigerate before serving.
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