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Mix pudding with the juice from the pineapple. Add the cream cheese and pineapple.
Mix together and refrigerate.
Let ice cream soften. Stir in remaining ingredients. Pour into 9x13 pan. Freeze. 1/8 serving equals 1/4 milk, 1/2 fruit, 1/2 protein, 1/2 fat, plus ...
Soften ice cream and topping. Whip together with peanut butter and pudding until smooth. Freeze in 8x8 inch pan until solid. Serves 8.
Combine cracker crumbs and butter; press into 8 x 8 inch baking dish and set aside. Mix cream cheese, sweetener and half of whipped topping. Spread ...
Prepare gelatin with ... gelatin and spoon or pour into 4 (4 oz.) dessert dishes. Chill until set and top with 1 tablespoon Cool Whip, if desired. Serves 4.
Preheat oven to 400 F. In saucepan, bring water and reduced-calorie butter to a rapid boil. Lower heat and add flour, stir about 1 minute or until ...
Melt peanut butter and honey 45 seconds on high in microwave. Blend in cereal and mix well. Divide into 4 equal portions and top with 1/2 cup ...
Crush the crackers ... to directions. Pour over frozen pudding layer and freeze. Thaw 30 minutes before serving. Good for diabetics and Weight Watchers.
Make a crust of the butter and graham cracker crumbs. Press into 11x7 inch baking dish. Mix cream cheese, sugar or Equal and 1/2 of the Cool Whip. ...
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