Banana Split Dessert

3 Cups Splenda Granular
2 Tablespoons Cornstarch
1 (8 oz.) Package Fat Free Cream Cheese, softened
4 oz. Fat Free Cool Whip
1/2 Cup Unsweetened Crushed Pineapple, drained
1 (0.8 oz.) Package Sugar Free Vanilla Cook & Serve Pudding Mix
2 Cups Boiling Water
1 (0.3 oz.) Package Sugar Free Strawberry Jello
1 Medium Banana Sliced Thin
1 1/2 Cups Strawberries, sliced

In a medium saucepan, add water and pudding mix. Heat to boil. Remove from heat and immediately add the Jello, stirring until dissolved. Pour into a 9X13 pan and refrigerate until firm. Add Splenda and Cornstarch in a blender and whip until it resembles powdered sugar. In a bowl, stir cream cheese until smooth. Add sugar mixture and mix until combined. Fold in Cool Whip. Pour this over your firm Jello and top with sliced bananas, pineapple, and sliced strawberries. Return to refrigerator until completely chilled. With a large spoon, stir the mixture all together just until the Jello is mixed throughout. Don't over stir. Serve with fat free cool whip (optional). 

Serves: 12 (1/2 Cup Each)
Per Serving: 90 Calories; trace Fat (3.1% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 147mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Fruit.
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