A seasonal favorite that features real pumpkin and Murray Sugar Free® Shortbread cookies makes this custard great anytime of the year.

• Prep Time: 15 minutes

• Total Time: 85 minutes

• Servings: 8

INGREDIENTS

• 2 envelopes (1.5 oz.) no-added-sugar, low fat lemon mousse mix

• 2 packages (4-serving size) lemon flavor fat-free sugar-free instant pudding & pie filling  

• 20 Murray Sugar Free® Shortbread cookies

• 1/2 cup rolled oats   

• 3 tablespoons brown sugar  

• 1/2 teaspoon cinnamon  

• 3 tablespoons light butter  

• 1 cup fresh blueberries

PREPARATION

1. Prepare mousse or pudding mix according to package directions, using fat free milk. Let stand for 5 minutes.  

2. Meanwhile, finely crush cookies. In medium bowl combine cookie crumbs, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
       In shallow baking dish spread crumb mixture in single layer. Bake at 350°F for 10 minutes or until lightly browned. Cool.  

3. In 6 parfait glasses layer half of mousse or pudding, half of blueberries and half of crumb mixture. Repeat layers. Refrigerate for 1 hour.

Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.

EXCHANGES: 2 starch, 1/2 milk, 1 meat