1 pint Heavy Whipping Cream
1/2 cup Splenda
1 Tbsp Vanilla Extract
2 small packages Sugar Free Jello Vanilla Pudding
2 cups Almond Milk (I actually use SO Coconut Milk)
2 sleeves Graham Crackers
1 pack of Strawberries (sliced)
Sometimes you just need a quick and easy dessert and/or you want something sweet without totally blowing your diet. This little dish accomplishes BOTH! (See nutritional info below, 12 net carbs isn’t too bad for a sweet, decadent dessert!)
On to the recipe!
I start off by prepping the whip.
Pour the entire pint of cream into a large bowl. Add the Splenda and Vanilla Extract. Beat with hand mixer on highest setting until it turns into a thick whipped cream. Set in the fridge.
Next prepare the pudding. In another bowl, mix the pudding and the milk with a whisk. Once we’ll combined, place in the fridge till quickset (10 minutes)
While waiting for the pudding to set, prep your strawberries by removing the tops and slicing them. Next slice the bananas.
Place a small amount of pudding in the bottom of the casserole dish. Place a layer of graham crackers on top, next a layer of pudding, next a layer of strawberries and bananas, then a layer of whipped cream. Another layer of graham crackers, more pudding, more strawberries and bananas and top with another layer of whipped cream.
I garnished the edges with a few extra graham crackers that I turned into crumbs with my food processor.
Cover with foil and refrigerate for at least 12 hours before serving.