Desserts!!
Yes...Desserts!!

Crustless Pumpkin Pie - dessert (serves 6)

2 12oz cans of pumpkin pie mix
4 oz low fat cream cheese (softened)
1 cup fat free cool whip

Whip together the pumpkin and cream cheese, put into pie dish and cover with cool whip, refrigerate until ready to eat.

Jello Pie - dessert (serves 6)

2 instant pks of sugar free jello (any flavor you like)
1 vanilla yogurt (8oz)
1 cup fat free cool whip

Do jello as directed, but before you stir to dissolve the jello add in the yogurt. Then put in pie plate and cover with cool whip, refrigerate until ready to eat.

Holly’s Muffin Truffle - dessert (serves 6)

4 Holly muffins (chocolate) cut into cubes
2 cook and serve fat free chocolate pudding boxes
2 cups of cool whip
2 tablespoons chocolate sprinkles

Cut 2 muffins and place in a clear glass bowl, cook pudding as directed and let cool for about ½ hour and pour ½ over the muffins, put on 1 cup cool whip and add remaining muffins on top of the cool whip and the rest of the pudding. Add the cool whip on top and cover with the sprinkles. Refrigerate until ready to eat.

Pudding Parfaits - dessert (serves 4)

4 champagne glasses
2 boxes of instant fat free pudding mix
1 cup cool whip
4 low fat graham crackers

Do pudding as directed, use 1 graham and crush, place on bottom of the glass, add the pudding and cool whip, layer into each glass, refrigerate until ready to eat.

Even Better Crustless Pumpkin Pie (6 servings)

1 c splenda
1/2 tsp salt
1 tsp cinn
1/2 tsp nutmeg, ginger , allspice and cloves
1 can pumpkin
1 2/3 cup undiluted fat free evaporated milk
1/2 cup egg beaters

Beat eggbeaters with all dry ingredients, add pumpkin and milk, stir until
smooth. Pour into pie dish and bake at 400 for 15 mins, lower temp to 350 then
bake another 35 mins. One pie is 6 servings, use one slice as a snack!!!!