Banana Split Dessert

Serves - 20
Points - 4

1 1/2 cups graham cracker crumbs
1 1/4 cups sugar, divided
1 stick light margarine, melted
2 (8 oz.) pkgs. fat free cream cheese
1 (20 oz.) can crushed pineapple, drained well
4 medium bananas
2 cups skim milk
2 (4 serving size) pkgs. fat free sugar free vanilla instant pudding mix
8 oz. container Cool Whip Free
20 maraschino cherries
Hershey's Lite chocolate syrup for drizzling
Methods/steps

Mix crumbs, 1/4 cup sugar and melted margarine. Press into bottom of 13" x 9" baking dish to form crust. Place in freezer for about 10 minutes.

In a mixing bowl, with an electric mixer, beat together cream cheese and 1 cup sugar. Spread evenly over crust in baking dish. Top with crushed pineapple, spreading evenly in dish. Slice 3 bananas and place evenly on top of pineapple.

In another mixing bowl, combine milk and pudding mixes. Beat with wire whisk or an electric mixer for 2 minutes or until well blended. Fold in 1 cup of Cool Whip Free. Spread evenly over banana layer. Top with remaining Cool Whip Free. Refrigerate at least 4 hours. Before serving, slice remaining banana. Garnish each slice with banana, drizzle with chocolate syrup and top with a cherry.
Nutrition Information per serving:

197 Cal., 2.7 g. fat, 1.3 g. fiber

Tomato and Red Onion Salad

Ingredients

    * 1  medium red onion, sliced 1/4-inch thick
    * 1/2  cup cider vinegar
    * 1/4  cup Splenda
    * 8  cups tomatoes, cut (about 3 lb.)

Directions

1. In medium bowl combine 4 cups ice cold water and 2 teaspoons salt; stir to dissolve salt. Add onion slices; stir to separate rings. Let stand 20 minutes; drain.

2. Meanwhile, for Sweet-Sour Dressing, in small bowl whisk together vinegar, sugar, and 3/4 teaspoon each salt and freshly ground black pepper. In extra-large bowl combine tomatoes and drained onions. Add dressing; gently toss to coat. Let stand 5 minutes. Serves 6 to 8.