INGREDIENTS

1 package (6 oz.) Murray Sugar Free® Shortbread cookies
2 tablespoons light butter or margarine, melted
3 containers (6 oz. each) fat-free orange yogurt with artificial sweetener
12 ounces reduced-fat cream cheese, softened
1/4 cup Splenda® Granular (sugar substitute)
1 can (6 oz.) frozen orange juice concentrate, thawed
1 package (4-serving size) sugar-free fat-free vanilla flavor instant pudding & pie filling
2 cups frozen reduced-fat whipped dessert topping, thawed
Strawberries

DIRECTIONS

1. Place MURRAY SUGAR FREE Shortbread cookies in food processor bowl. Cover and process until finely crushed. Add butter. Cover and process until combined. Press onto bottom of 2-quart soufflé dish or 2-quart bowl*. Set aside.

2. In large mixing bowl beat yogurt, cream cheese and Splenda® Granular on medium speed of electric mixer until smooth. Gradually add orange juice concentrate, beating until combined. Sprinkle pudding mix over top. Beat about 2 minutes or until smooth. Fold whipped topping into cream cheese mixture. Spoon on crust. Cover and refrigerate at least 2 hours.

3. Garnish with strawberries. Store in refrigerator.

*Note: If desired, substitute ten 8-ounce soufflé dishes or ramekins for 2-quart soufflé dish or bowl. Press cookie crumb mixture onto bottoms of dishes. Evenly portion cream cheese mixture among dishes. Cover and refrigerate at least 1 hour.

NUTRITIONAL PANEL