PER SERVING (1 shortcake): 150 calories, 4.25g fat, 250mg sodium, 26.5g carbs, <0.5g fiber, 9g sugars, 1.5g protein -- POINTSŪ value 3*
2 cups Cool Whip Free, thawed
1 Jell-O Sugar Free Creamy Caramel or Dulce de Leche Pudding Snack
1 large banana, sliced
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1/4 cup light or fat-free caramel dip (like the kinds by Marzetti)
Preheat oven to 350 degrees.
In a large bowl, combine Cool Whip and pudding and stir until blended. Mix in banana slices. Refrigerate until ready to assemble your shortcakes.
Prepare two large baking sheets by spraying them with nonstick spray. Set aside.
On a dry surface, roll dough out into a large rectangle -- about 12 inches by 9 inches -- of even thickness. Using a pizza cutter or a knife, cut dough into 18 evenly sized pieces (each about 3 inches by 2 inches).
Place the pieces of dough, evenly spaced, on the baking sheets. Bake in the oven for about 10 minutes, until light golden brown. Allow to cool.
Once you're ready to serve, lay out 9 pieces of baked dough, and evenly distribute Cool Whip/pudding/banana mixture among them, about 1/4 cup per piece. Gently top each with another piece of baked dough. Set aside.
In a microwave-safe dish, heat caramel dip until softened and warm, about 20 seconds. Stir and then drizzle evenly over the shortcakes, about 1/2 tbsp. each.
MAKES 9 SERVINGS