Ingredients:
3 cups low fat graham cracker crumbs
1 cup non fat yogurt
16 oz. fat free cream cheese
1/3 cup sugar
1 1/2 cups frozen strawberries
3 1/2 cups fat free Cool Whip
6 cups sugar free strawberry jello (1 large and 1 small box)
Preparation:
Preheat oven to 350 and spray a 9" X 13" pan with fat-free cooking
spray.
Mix graham cracker crumbs and yogurt together. Spread evenly over
bottom of pan. Bake for 15 to 20 minutes until crisp.
Prepare jello according to directions on package, add frozen strawberries
and put in refrigerator until it begins to set.
Mix cream cheese, sugar and 1/2 cup Cool Whip. Now start to layer the
salad.
On top of the baked crust, spread the cream cheese mixture evenly. Set
aside.
Once the jello starts to set, put it over the cream cheese mixture.
Return the pan to the refrigerator to allow jello to set completely.
Top with remaining Cool Whip and garnish with blueberries and strawberries
as desired.
