- 9
Ingredients
- Makes 9 Servings
- Ingredients
- 6 tablespoons no-sugar-added strawberry jam
- 9 full graham crackers (18 squares)
- 3 cups light whipped topping, divided
- 1 pound fresh strawberries, thickly sliced
- 1 cup fresh blueberries.
Preparation
Step 1
1. Place the jam in a small microwave-safe bowl and microwave on high power for 15 seconds, or until mostly melted.
2. Break the sheets of graham crackers in half. Arrange 9 (of the 18) squares on the bottom of an 8-inch square pan. (Note: there will be a small space between the crackers.) Brush 2 tablespoons of jam on the crackers and top with 1 1/2 cups of the whipped topping. Smooth the topping and evenly layer 2 cups of the strawberry slices on top. Repeat with remaining crackers, jam, and whipped topping.
3. Cover, and refrigerate for 8 hours or overnight. Within an hour or two of serving, top with remaining sliced strawberries and blueberries.
Marlene Says: This cake is best eaten within two days of being made as the crackers continue to soften and get mushy.
NUTRITION INFORMATION PER SERVING: (1 piece) Calories 150 | Carbohydrate 25g (Sugars 14g) | Total Fat 4g (Sat Fat 2.5g) | Protein 1g | Fiber 2g | Cholesterol 0mg | Sodium 110mg | Food Exchanges: 1 Carbohydrate, 1/2 Fruit | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 4