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Ingredientes
- 1 x refrigerated unbaked 9-inch Pillsbury pie crust
- 1 x (4-serving) pkg. sugar-free vanilla cook & serve pudding mix
- 1 x (4-serving) pkg. sugar-free cherry gelatin
- 1 1/2 c. water
- 4 c. (two 16-ounce.cans) tart red cherries, packed in water & liquid removed
- 1 x (8-ounce.) pkg. fat-free cream cheese Sugar substitute to equal 2 Tbs. sugar (Evelyn uses Splenda)
- 2 Tbsp. (1/2 ounce.) minced pecans
- 1 tsp vanilla extract
- 1 c. Cold Whip Lite
Direcciones
- Preheat oven to 350 F. Let piecrust hot to room temp. Gently pat into a 12-inch pizza pan. Prick crust with fork proportionately over bottom. Bake 30 mins. or possibly till lightly browned.
- Place pizza pan on a wire rack and allow to cold 10 mins.
- In a medium saucepan, combine dry pudding mix, dry gelatin, water and cherries. Cook over medium heat, stirring constantly, till mix thickens and starts to boil. Remove from heat. Place saucepan on a wire rack and allow to cold.
- In a medium bowl, stir cream cheese with a spoon till soft. Add in sugar substitute, pecans, and vanilla extract. Mix well to combine. Spread cream cheese mix over cooled crust. Proportionately spread cooled cherry mix over cream cheese mix. Garnish top with Cold Whip Lite.
- Chill at least 1 hour. Cut into 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 8 servings | |
| Calories 29 | |
| Calories from Fat 17 | 59% |
| Total Fat 1.9g | 2% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 14mg | 0% |
| Total Carbs 2.41g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.32g | 2% |
| Protein 0.37g | 1% |
