Source: Murray Sugar Free

A stacked dessert made of layers of cream cheese, coconut, and Murray Sugar Free Vanilla Wafer and Mint Double Fudge Cookies.

Servings

2 tsp cold water
1 tsp cold water
4 oz low fat cream cheese
0.25 tsp vanilla extract
1 g yellow food coloring , 3 drops
1 g red food coloring , 2 drops
1.5 tsp sesame seeds
1 tbsp SPLENDA® No Calorie Sweetener, granulated
1 g green food coloring , 5 drops
5.5 oz Cookies, vanilla wafer, sugar free, with Splenda (1 pkg)
5.5 oz Cookies, mint, fudge dipped, sugar free (1 pkg)
0.5 cup flaked unsweetened coconut

1 In small mixer bowl beat cream cheese, Splenda® Granular and vanilla on medium speed of electric mixer until fluffy. Transfer half of the cream cheese mixture into small bowl. Add yellow food coloring and red food coloring to cream cheese mixture remaining in mixer bowl. Beat until combined.
2 In small bowl combine 1 teaspoon water and green food coloring. Place coconut in resealable plastic bag. Add water mixture. Toss until coconut is tinted green. Set aside.
3 Spread about 1/2 teaspoon of the orange cream cheese mixture on bottoms of 22 of the MURRAY SUGAR FREE Vanilla Wafers. Top with Murray Sugar Free Fudge Dipped Mint Cookies. Spread about 1/2 teaspoon of the white cream cheese mixture on top of mint cookies. Top each with some of the coconut.
4 Lightly brush tops of the remaining vanilla wafers with 2 teaspoons water. Sprinkle with sesame seed. Place, sesame seed side up, on top of the coconut. Lightly press into coconut. Serve on plate with potato sticks, if desired.