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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |