> > Alan, how would using splenda affect this cake??? tia....Sharon
> >
> see below for a real diabetic friendly dessert...
>
> Don't have a clue...I am not that worried about it..as I eat the cake
> about every 3 months and treat myself to the sugar. And I insure I eat
> only 1 smallish piece and allow the leftover takers to have it. I gots 2
> grown kids with mates and a granchild to feed my leftovers too. In fact
> they fight over leftovers...seems they miss my cooking. If I had to I'd
> take it to the neighbours...whatever...so a partial cake wasn't sitting
> where I'd cave in and swallow it down.
>
> This is really versitile...If the graham waffer crust bothers your
> BG...make it as a parfait and leave the graham waffer out. The only other
> carbs are in the fruit.
>
> This takes longer to shop for than to make...excepting the 4 hrs in the
> fridge. Takes about 15 minutes to shop for and less than 10 to do the
> prep.
>
> @@@@@ Now You're Cooking! Export Format
>
> Alan's Dreamsicle Delight Pie
>
> pies
>
> 1 large tub Cool Whip; least 12 oz.)
> 1 pkg (8 oz.) fat free cream cheese, softened
> 1 small box sugar free vanilla pudding
> 1 small box box sugar-free orange gelatin (jello)
> 1 small can pineapple tidbits (i used crushed)
> 1 small can mandarin orange slices
> 1 low-fat graham cracker crust
>
> Cream together the container of cool whip with the fat-free cream cheese.
> Blend until smooth. Add vanilla pudding and orange gelatin over mixture
> slowly and mix well until very smooth. Gently fold in pineapple and
> orange
> slices, pour into pie shell and refridgerate several hours (4+) or
> overnight.
>
> I used 1 tub of cool whip for the filling (the ultra fat free). I
> garnished
> from another tub of cool whip (the low fat).
>
> You can substitute different fruits and different jello's or serve this
> parfait style. Coco in the garnishing coolwhip is a nice change.
>
> Use a chocolate crumb or graham Waffer Crumb pie shell.
>
> Awsome taste.
>
> Contributor: Alan Boles
>
> Yield: 2 pies
>
> Preparation Time: 15
>
> ** Exported from Now You're Cooking! v5.74 **
>
> --
> -Alan
Sounds like a good recipe. I'll have to give it a try. But I want to
use the fresh rhubarb I got and would like to substitute splenda for the
sugar. I just wondered it the sugar was necessary for the recipe to
have the proper consistency, since it is a custard......Sharon