Easy Cherry Delight

1 large box of fat free/sugar free instant vanilla pudding

3 cups fat free milk (to make pudding)

1 box of honey graham crackers (you won't use the whole box)

1/2 small tub of fat free cool whip (thawed)

1 can of no sugar added cherry pie filling (20 oz.)

In an extra large bowl follow the directions for the instant pudding by whisking in 3 cups of milk and letting it set for at least 5 mins. Combine thawed cool whip with pudding and mix until incorporated. In a 9x13 glass baking dish layer the bottom of the dish with one layer of graham crackers. (You'll have to break some in 1/2 to make a solid layer). Add half of the pudding/cool whip mixture and smooth out. Add another layer of graham crackers. Add remaining pudding/cool whip and smooth it out. Spoon the cherries from the can evenly over the top. Refrigerate for at least 2 hrs before serving. Keep refrigerated.

*This is another recipe I use a ton. I make this anytime we have a party to go to. It's super easy, super fast and it's also low fat since I use all fat free ingredients except the graham crackers. It's very light and delicious! You have to try it!

Ranch Snack Crackers

1 package oyster saltine crackers (crackers that you top soup with)
1 packet of Hidden Valley Ranch Seasoning mix
2/3 cups of canola oil
1 teaspoon dried pepper flakes (or one packet you get from the local pizza place)


In a large bowl mix the ranch seasoning mix, pepper flakes & canola oil. Once that is mixed well add the crackers and stir again, making sure to coat the crackers with the oil. Stir every hour for a couple of hours to ensure that the oil is soaked into each cracker. Enjoy!



These crackers are sooooo addicting. I could sit down and eat the whole bowl full. They are always a big hit at parties and kids love them too!

Black Eyed Pea Salsa

Dressing:
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper

Veggies:
3 stalks celery, finely chopped
3 green onions, sliced
1 red bell pepper, chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional), seeded and chopped
1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.

Mix together dressing ingredients. Set aside. Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently. Cover and refrigerate for at least an hour. Serve with tortilla chips.