“This holiday treat is a favorite of the whole family—even those who don’t need to watch their diets! Actually, the original recipe was not for the diabetic. But I experimented with substitutes in the recipe and now (as a diabetic) I am able to enjoy this healthier, but delicious, dessert along with the rest of the family.”
Note: (Set out the butter and ice cream to soften).
Crush around 85 Low-Fat Ritz (or Townhouse) Crackers, setting aside ¾ Cups to use as the topping.
- Mix 1½ sticks of Butter” (softened) with the crushed crackers. Press the mixture into the bottom of a 9” x 13” pan.
- In a separate bowl, add two small packages of Sugar-Free Vanilla Instant Pudding to 1½ Cups of 1% Milk. Beat on low speed. Add 1 quart of No Sugar Added Vanilla Ice Cream (softened) a little at a time and beat it up well after each addition.
- Pour the ice cream mixture on top of the cracker crumb crust and refrigerate it about 15 minutes.
- Spread an 8½ ounce container of Cool Whip Free (or Lite Cool Whip—or Sugar Free Cool Whip) on top of the ice cream/pudding mixture. Sprinkle the remaining cracker crumbs on top.
Options: My original recipe called for adding ½ Cup of coconut at the end of Step 3 and Maraschino Cherries for decoration on top of the finished cake in Step 5; however, both of these add many extra grams of sugar. It’s a great dessert without the cherries and coconut! And for those of you who are risk-takers, you may like to experiment with other flavors of pudding and/or ice cream.
Enjoy, Enjoy!
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