Almonds, finely chopped (about 1-1/4 cups)
1/4 cup sugar substitute
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. cream
1 tub (8 oz.) COOL WHIP Lite Whipped Topping or use your own whipped cream sweetened with sugar substitute, thawed, divided
4 cups fresh strawberries or any other low carb fruit, halved
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Sugar Free Instant Pudding
2 cups cream mixed with 1 1/2 cups water
1/4 cup sugar substitute
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. cream
1 tub (8 oz.) COOL WHIP Lite Whipped Topping or use your own whipped cream sweetened with sugar substitute, thawed, divided
4 cups fresh strawberries or any other low carb fruit, halved
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Sugar Free Instant Pudding
2 cups cream mixed with 1 1/2 cups water
Make It
Mix chopped almonds, sugar substitute and butter; press onto bottom of 13x9-inch pan. Bake at 400 degrees for fifteen minutes and then refrigerate until cool and ready to use.
Beat cream cheese and 2 Tbsp. cream in large bowl with whisk until blended. Stir in half the Lite COOL WHIP; spread over crust. Top with berries. Beat pudding mixes and 3-1/2 cups cream and water mixture with whisk for 2 min.; pour over berries.
Refrigerate 4 hours. Spread with remaining Lite COOL WHIP just before serving.
Beat cream cheese and 2 Tbsp. cream in large bowl with whisk until blended. Stir in half the Lite COOL WHIP; spread over crust. Top with berries. Beat pudding mixes and 3-1/2 cups cream and water mixture with whisk for 2 min.; pour over berries.
Refrigerate 4 hours. Spread with remaining Lite COOL WHIP just before serving.
