HG's Scoopy Peach-Berry Icebox Cake

By sunitagt

Serving Size: 1/6th of recipe (about 1 cup)
Calories: 198
Fat: 3g
Sodium: 159mg
Carbs: 42g
Fiber: 4g
Sugars: 18.5g
Protein: 2g

PointsPlus® value 5*

Ingredients

• One 8-ounce container Cool Whip Free (thawed)
• 2 sugar-free vanilla pudding snacks with 60 calories or less each (like the kind by Jell-O)
• 2 cups canned peach slices packed in juice, drained
• 1/4 tsp. cinnamon
• 18 low-fat honey graham crackers (4 1/2 sheets)
• 2 cups raspberries (if frozen, thawed and drained)

Details

Servings 6

Preparation

Step 1

In a large bowl, fold pudding into Cool Whip until uniform.

Place drained peach slices in a medium-large bowl, and blot dry. Sprinkle with cinnamon, and toss to coat.

Place 9 graham crackers in a single layer in a 9" X 5" loaf pan. Spread evenly with 1/3rd of the Cool Whip mixture (about 1 cup).

Layer with half of the cinnamon peach slices and half of the raspberries. Cover with half of the remaining Cool Whip mixture (about 1 cup).

Layer with remaining 9 graham crackers, followed by remaining Cool Whip mixture. Finish layering with remaining cinnamon peach slices and raspberries.

Refrigerate until graham crackers are soft, overnight or at least 6 hours.