Pineapple Icebox Dessert Recipe
- 2 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 cup reduced-fat whipped topping
- 1 can (20 ounces) pineapple tidbits
- 2 packages (3 ounces each) ladyfingers
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside.
- Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11-in. x 7-in. dish.
- Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares. Yield: 15 servings.
Originally published as Pineapple Icebox Dessert in Quick Cooking May/June 2004, p65
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