@MayLily on Twitter asked about a favorite desert I was making today. I put up the recipe for her, and anyone else, to take a peek at. There are variations of this recipe online, but this is how I make it, and it was always a huge hit at office potlucks. It’s also pretty low in calories and carbs, especially for what’s in it, and how sweet it is.
Striped Delight
1 1/2 cup graham cracker crumbs
1/4 cup sugar (times 2)
1/3 cup melted butter/margarine
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container whipped topping (i.e. Cool Whip or generic; I also use the fat free, which makes this very low carb)
2 pkgs. (4 serving size) instant pudding (most people use chocolate, I use vanilla, and fat free)
4 cups cold milk
2 tbsp. milk
Prepare pudding as directed on package using (generally 4 cups) milk. Put in the fridge to set.
Mix the crumbs, 1/4 cup sugar (if you buy your graham crackers in crumb form, I do not recommend mixing the sugar in. Tends to be too sweet) and melted butter. Press firmly into bottom of 13×9 inch pan. Chill 5 minutes.
Beat cream cheese with 1/4 cup sugar, 1/2 of the whipped topping and 2 tbsp. milk until smooth. Spread over crust.
Spread pudding over cream cheese layer.
Spread remaining whipped topping over pudding. Chill (generally sets ok in an hour or so).
Another note: If you are taking this to someplace like work or a party, I use the Gladware type 13×9’s. That way, if it somehow goes missing, less of an issue. I also read a recipe where they mentioned that, to cut it into nice sized portions (like if you wanted to wrap individual ones), freeze it for about an hour. Should make it a breeze.
Enjoy!
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