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Post by Francina on Sept 20, 2003 11:43:10 GMT -5
2 8oz. pkgs Cream Cheese, softened 1/2 cup Splenda 2 pkts. Sweet & Low 1 cup water 1 envelope Knox gelatin 1 tsp each of coconut, pineapple and vanilla exts. Ready whip
-Bring water to a boil pour over gelatin in a small bowl and stir until completely dissolved and set aside. In a larger bowl, blend cream cheese, exts. sugar subs until well mixed. Slowly mix in the gelatin, beating all the while with a hand mixer.Lightly spray your favorite large pie pan with reg. Pam and pour in the mixture, refrigerate for about 3 hours, serve with a little Ready Whip.
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