Sunday, August 26, 2012

Strawberry Ice Cream Bars

  • 2 cups finely crushed Reduced Fat Ritz
  • 1/2 cup I Can't Believe It's Not Butter Light or Smart Balance
  • 1 (3.4-ounce) package instant cheesecake pudding and pie filling
  • 2 cups skim milk
  • 1 1/2 quarts strawberry frozen yogurt, softened
  • 1 (8-ounce) container frozen sugar free, fat free, whipped topping, thawed
  • 20 strawberries for garnish
  1. In a medium bowl, combine cracker crumbs and butter; mix well. Press crumbs into bottom of a 9- x 13-inch baking dish; refrigerate until ready to fill.
  2. In a large bowl, whisk together pudding and milk until slightly thickened. Stir in ice cream until well mixed. Evenly spoon into crust. Spread whipped topping evenly over ice cream; cover.
  3. Freeze 6 hours or overnight. Cut into squares, top each with a strawberry, and serve immediately.

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