Grasshopper Dessert (Splenda)
- 24 (2 1/2 inch) chocolate graham cracker squares, made into fine crumbs
- 34 cup Splenda granular, sugar substitute
- 2 tablespoons reduced-calorie margarine, melted
- 2 teaspoons reduced-calorie margarine, melted
- 2 (8 ounce) packages fat free cream cheese
- 1 12 cups reduced-calorie whipped topping (Cool Whip Lite)
- 12 teaspoon mint extract
- 5 -6 drops green food coloring
- Preheat oven to 350 degrees and spray an 9" X 9" pan with butter-flavored cooking spray.
- Reserve 2 tablespoons of graham cracker crumbs and put the rest in a medium bowl along with 1/4 cup Splenda and all the margarine and combine.
- Gently press mixture into pan and bake for 7-8 minutes.
- Place pan on wire rack to cool.
- In another large bowl, stir cream cheese with sturdy spoon until soft.
- Stir in remaining 1/2 cup Splenda.
- Add whipped topping, mint extract and food coloring.
- Mix gently to combine and carefully spread filling over the crust.
- Sprinkle reserved graham cracker crumbs evenly on top.
- Chill before serving.
graham cracker squares, splenda, margarine, margarine, cream cheese, topping, mint
Taken from www.food.com/recipe/grasshopper-dessert-splenda-236390 (may not work)