This sugar-free/fat-free dessert won me five stars from my family's most toughest critics. It has qualified for the Guest Menu! Yay, me! And, this was practically invented by me because I took a risk baking a mixture of Jell-O pudding and sour cream. It turns out that when a crumbly layering is done in the mixture and baked together, you get a delicious, thick, crumbly, custard that can pass off for ideal pie filling, trifle layer, or as-is custard!
All sugar-free stuff can be replaced by regular stuff.
- Jell-O Sugar-free white chocolate Pudding, 1 small pack
- Whole/Skim milk, 2 1/2 cups
- Jell-O Sugar-free Gelatin, Strawberry flavor (or, any you like), any quantity
- Fat-free sour cream, 8 oz
- Sugar-free oatmeal cookies (or any sugar-free crumbly cookies you like)
- Smucher's sugar-free chocolate syrup for sundaes
- In serveware of your choice [I chose a martini glass], pour prepared [as per pack instructions] and cooled sugar-free strawberry Jell-O.
- You can choose to add chopped fruit [I prefer apples] while Jell-O is still liquid.
- Put the martini glass in the fridge and let the Jell-O set completely.
- In a mixing bowl, prepare sugar-free white chocolate pudding Jell-O with 2 1/2 cup milk.
- Add sour cream and whisk until the mixture is smooth.
- In a baking dish [preferably a pie dish] set a layer of crumbled sugar-free oatmeal cookies.
- Pour a layer of the mixture over the cookie crumble layer.
- Add another layer of cookie crumble.
- Set the dish to bake at 375 degrees for 30 minutes.
- Allow the custard to cool down and then chill perfectly in the fridge.
- To assemble the dessert, get the Jell-O martini glass out and using a wide spoon/spatula scoop out a neat wedge of baked custard from the dish and set it over the Jell-O.
- Top it off with sugar-free chocolate syrup.