LOW FAT LAYERED FRUIT SALAD
- Cooking Time: 20
- Servings: 8
- Preparation Time: 60
- 16 oz. fat free cream cheese
- 6 cups sugar free strawberry Jello (1 large and 1 small)
- 3 1/2 cups fat free Cool Whip
- 3 cups low fat graham cracker crumbs
- 1 1/2 cups frozen strawberries
- 1 cup non fat yogurt
- 1/3 cup sugar
Preheat oven to 350 and spray a 9" X 13" pan with fat-free cooking spray.
Mix graham cracker crumbs and yogurt together.
Spread evenly over bottom of pan. Bake for 15 to 20 minutes until crisp.
Prepare Jello according to directions on package, add frozen strawberries and put in refrigerator until it begins to set.
Mix cream cheese, sugar and 1/2 cup Cool Whip.
Now start to layer the salad.
On top of the baked crust, spread the cream cheese mixture evenly. Set aside.
Once the Jello starts to set, put it over the cream cheese mixture.
Return the pan to the refrigerator to allow Jello to set completely.
Top with remaining Cool Whip and garnish as desired.
Garnish (banana & blueberries)