Evening Nancy, I went to north MS this week and while visiting I had a very tasty diabetic dessert I would like to share: T&T

Lemon Ice-Box Cake (Diabetic)

1 box Pillsbury 50% Less Sugar cake mix made with Splenda
1 (0.3 oz) box sugar-free instant lemon pudding mix
1 can (Lucky Leaf) Lemon Pie filling
1 (8 oz) container Lite Cool Whip
(*1 gallon ice cream bucket)

Prepare cake mix according to package directions. When cool, break up in large bite-size pieces and put a layer in a large container (* my aunt makes hers in an ice cream bucket and keeps in refrigerator). Prepare pudding mix according to directions. Spread 1/2 of lemon pudding mix over cake layer; spread a thin layer of lemon pie filling over pudding; spread 1/2 of Lite Cool Whip over lemon pie filling; repeat layers. Refrigerate until ready to eat.
Melissa Hunt
Betty in MS

http://www.nancyskitchen