All Cookie Recipes

INGREDIENTS:
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
6 packs Equal
1 (8 oz.) pkg. light cream cheese
1 (4-serving) pkg. sugar-free vanilla pudding
2 (4-serving) pkgs. sugar-free chocolate pudding
2 (8 oz.) containers lite Cool Whip
5 c. milk
Finely chopped nuts

DIRECTIONS:
Layer 1 – Mix graham cracker crumbs, butter and Equal. Press into a 9 x 13 inch baking dish. (Can use 1 cup of crumbs and 1/2 cup finely chopped nuts to make crust.)
Layer 2 – Mix cream cheese, vanilla pudding and 2 cups milk until smooth. Pour over graham cracker crust.

Layer 3 – Mix 1 package chocolate pudding and 2 cups milk until smooth. Pour over vanilla layer.

Layer 4 – Mix 1 package chocolate pudding and 1 cup milk until smooth. Add 1 container Cool Whip. Mix well. Pour over chocolate layer.

Layer 5 – Spread 1 container of Cool Whip over layer 4. Garnish with finely chopped nuts, if desired.

INGREDIENTS:

1/2 c  softened margarine
1    egg
1 ts vanilla
1/4 c  non-fat dry milk
1/2 c  sugar twin
1/4 c  water
1 c  flour
1/2 ts baking soda
2 oz diatetic choc candy, diced

DIRECTIONS:

Cream together margarine and Sugar Twin. Add egg, vanilla, non-fat
dry milk and water. Beat 1 minute at medium speed. Fold in chocolate
candy. Drop from teaspoon onto ungreased cookie sheet. Bake at 350F
for 20-25 minutes. 31 calories per cookie.

INGREDIENTS:

2 c. sugar
1 lb. butter
1 tsp. vinegar
1 tsp. soda
3 c. flour
1 c. nuts

DIRECTIONS:

Cream sugar in butter; combine vinegar and soda and add to sugar and butter mixture. Add the flour and mix thoroughly, then, finally the nuts of your choice. Drop by spoonful on baking sheet. Bake 10 to 12 minutes at 250 degrees.