Directions: Spray a 9-inch by 13-inch baking pan with nonstick spray. (Despite use of the pan, you won't actually be baking.) Set aside.
Place butter in a large pot/saucepan on the stove, and set heat to low. Once butter has melted, add marshmallows and stir until those are completely melted as well. (This may take a while, but it's worth it!) Remove from heat, add all three cereals, and stir gently until thoroughly coated.
Using a spatula sprayed with nonstick spray, press mixture evenly into the baking pan. If needed, lay a sheet of wax paper flat over the mixture, and press until the surface is even; then remove. Sprinkle both types of crushed candy evenly over the top, and press down with the spatula. Let cool completely.
Cut into 15 pieces (each about 3 inches by 2 1/2 inches) and EAT!
MAKES 15 SERVINGS
Freezylicious Strawberry Squares
PER SERVING (1 square, about 2.5" X 2.5"): 173 calories, 2.75g fat, 142mg sodium, 35g carbs, 5g fiber, 21.5g sugars, 4g protein -- PointsPlus® value 4*
Mmmmm! Chilly, sweet, tart, and bursting with strawberry flavor. These frozen squares are super delicious!
For Filling Half a 14-oz. can (1/2 cup plus 2 tbsp.) fat-free sweetened condensed milk 2 cups frozen strawberries, slightly thawed 16 oz. (2 cups) fat-free strawberry yogurt (like the kind by Yoplait Light) 1 cup Cool Whip Free, slightly thawed 1 tsp. vanilla extract
Directions: Preheat oven to 350 degrees.
In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted; set aside.
In a blender or food processor, grind both types of cereal to a breadcrumb-like consistency. Transfer to a bowl, and add butter mixture, Splenda, and cinnamon. Stir until mixed well. Spray an 8-inch by 8-inch baking dish with nonstick spray. Evenly distribute crust mixture along the bottom of the dish, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges, but not up the sides.
Bake in the oven for 10 minutes; remove and let cool.
Clean and dry blender (if you used it earlier), and add all ingredients for filling. Blend at high speed until completely mixed and smooth. Pour evenly over the crust in the baking dish, covering it completely. Cover and freeze for 6 hours, or until firm.
Before serving, remove from freezer and let thaw for 5 - 10 minutes. Cut into 9 squares and enjoy!
CHEW ON THIS: Tomorrow, April 16th, is National Eggs Benedict Day. We're telling you now so that you have time to get the ingredients for our Eggs Bene-chick! Have it for breakfast tomorrow, and then have one of our cereal recipes for dessert later in the day!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
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