Suzonnie Jolly
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

FIRST LAYER:

• 1/2 cup liquid Butter Buds®
• 1 cup flour

Mix flour and liquid Butter Buds. Press firmly into 8 x 8 inch Pyrex dish. Bake at 350 degrees for 20 minutes or until light brown. Cool.

SECOND LAYER:

• 8 oz fat-free cream cheese, softened
• 4 oz lite Cool Whip®
• 6 packages artificial sweetener

Blend ingredients in bowl. Spread over cooled crust.

THIRD LAYER:

• 1 small package sugar-free chocolate instant pudding
• 1 small package sugar-free vanilla instant pudding
• 3 cup skim milk

Combine pudding mixes and skim milk. Beat at medium speed for 1 to 2 minutes. Spread over cream cheese layer. (You can separate chocolate and vanilla into 2 separate layers if desired. Use 1 1/2 cup milk for each.)

FOURTH LAYER:

• 4 oz lite Cool Whip

Top with 4 ounces lite Cool Whip.

( 8 servings, 1/2 meat, 1 1/2 bread, 1/2 bread, 1/2 milk, 3/4 fat)

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