Ingredients:
2 cups Kashi Golean cereal, crushed into fine crumbs
2 teaspoons Splenda sugar substitute
1/4 cup sunflower oil or 1/4 cup safflower oil
1 (10 g) packages sugar-free strawberry gelatin or 1 (10 g) packages sugar-free raspberry gelatin
1 (30 g) packages fat-free sugar-free vanilla pudding mix
1 cup boiling water
1 cup skim milk
2 cups fresh strawberries, sliced and lightly sweetened to taste with
Splenda sugar substitute, to taste
Cool Whip Free (optional)
Directions:
Preheat over to 350 F.
Spray a 8″ by 8″ (or 9″ by 9″) non-stick square pan lightly with cooking spray.
Mix the kashi, 2 teaspoons of splenda and sunflower oil and press evenly over the bottom of the pan.
Bake for 10 minutes then remove from oven and cool.
Mix the boiling water and the strawberry or raspberry Jello and stir until Jello is dissolved, put mixture in refrigerator until cool but not set.
Mix the jello mixture with the skim milk and add the vanilla pudding mix, beat until lump free then stir in the strawberries.
Pour the strawberry mixture over the cooled kashi crust, and spread to even out the strawberries.
Chill until well set, then if desired, spread ultra low fat cool whip evenly over the top.
Servings: 16
Time preparation: 30 min.
Time total: 120 min.