CRUST Crush Oreos and mix with melted butter, press into the bottom of a 13x9 pan. Put in fridge for 10 minutes.
FILLINGS Combine softened cream cheese and 2 T milk. Use wire whisk until smooth. Gently add 1 1/4 C whipped topping, put on top of crust and spread it out. Add pudding mixes to 3 1/4 C milk and stir until thick. Pour over white layer. Top with remaining whipped topping, spread evenly over chocolate layer.
Grate chocolate shavings over whipped topping. Serve chilled.
1 can lite crushed pineapple 1 can lite blueberry pie filling 1/4 cup SPLENDA 1 box yellow cake mix 1 stick low fat butter/margarine 1 cup chopped pecans (may omit)
In a 9x13 glass baking dish or oven proof casserole bowl, add the following ingredients in order:
Pour pineapple and juice (do not drain) into bowl Pour blueberries over pineapple (do not stir) Pour SPLENDA over blueberries Pour package of dry cake mix over blueberries and SPLENDA, spread evenly Pour melted butter over cake mix Add chopped pecans Poke 'knife slits' in several places throughout mixture
Bake at 350 degrees until top is brown
Serve warm with low fat vanilla ice cream, or serve cold alone.