Post by chief_cook2 on Mar 27, 2004 13:44:35 GMT -6
>
> 1 4 serving size sf vanilla cook and serve pudding
>
> 1 4 serving size sf jello strawberry gelatin
>
> 1 cup (8 ounce can) crushed pineapple in it's own juice, drained - reserving
> liquid.
>
> Water
>
> 3/4 cup yoplait plain fat free yogurt
>
> 1/3 cup carnation dry milk powder
>
> 2 packets sweet and low - or 2 tablespoons splenda
>
> 1 teaspoon vanilla extract
>
> 1 cup cool whip lite or free
>
> 2 cups sliced bananas (2 medium)
>
> 2 cups fresh sliced strawberries
>
> 1/4 cup finely chopped pecans
>
> In a medium saucepan, combine dry pudding mix and dry gelatin. Add enough
> water to reserved pineapple juice to make 1 cup liquid. Add this liquid to
> the dry pudding mixture. Mix well, cook over medium heat, stirring constantly
> until mixture thickens and starts to boil. Remove from heat. Allow to cool
> completely.
> In a large bowl, combine yogurt, dry milk powder, sugar substitute, and
> vanilla extract. Blend in cool whip (fold so it does not collapse). Add
> pineapple, bananas, strawberries and pecans. Mix gently to combine. Fold in cooled
> pudding mixture. Refrigerate at lease 30 minutes, stirring just before
> serving.