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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 16 |
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Diabetic 2 1/2 prep time includes chill time. Note-Aug. 2,2011: Loved how easy these were to make. Delicious and refreshing. Ingredients:
1 (8 ounce) package pillsbury refrigerated crescent dinner rolls |
8 ounces fat free cream cheese |
2 tablespoons splenda sugar substitute |
1 cup crushed pineapple, packed in own juice, drained |
1 teaspoon coconut extract |
2 medium bananas, sliced |
2 cups mandarin oranges, rinsed anddrained |
6 ounces white grapes, sliced (1 cup) |
1 (7/8 ounce) box sugar-free cook and serve vanilla pudding |
1 (3 ounce) box sugar-free lemon gelatin |
1 1/2 cups water |
2 tablespoons shredded coconut |
butter-flavored cooking spray |
Directions:
1. Preheat oven to 425°F.
2. Spray a 9x13 cookie sheet with rim with butter-flavored cooking spray.
3. Roll Pillsbury Crescent rolls out on cookie sheet and pat to seal perforations.
4. Bake 6 to 8 minutes or until light golden brown.
5. Cool on wire rack.
6. Mix together cream cheese, sugar substitute, drained crushed pineapple and coconut extract, In a medium bowl.
7. Spread on cooled crust.
8. Lay sliced bananas, mandarin oranges and sliced grapes evenly over cream cheese mixture.
9. Combine pudding mix, dry gelatin and water, in a medium sauce pan.
10. Cook over medium heat until mixture starts to boil, stirring constantly.
11. Drizzle over fruit, cool 15 minutes and sprinkle coconut on top.
12. Chill for 2 hours.
13. Cut into 16 bars.
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