Chocolate Angel Food Bars
Makes 18 servings
3 PointsPlus each serving

16 ounces (one step) angel food cake mix
1 (1 1/2 ounce) package fat-free chocolate instant pudding mix
2 cups skim milk

Mix all together. Pour in a 9 x 13 inch sprayed cake pan. Bake at 350 for 20-30 minutes. Good with a little fat-free whipped topping.

Pineapple Angel Food Cake
Makes 12 Servings
4 PointsPlus each serving (includes dollop of Cool Whip Free)

1 box (one step) Angel Food Cake Mix
20 ounce can Crushed Pineapple plus it's juice

Combine the cake mix and the pineapple (including juice.) Mix well. Pour into a 9x13 baking pan and bake in a pre-heated 350 F oven for 30 minutes. Cut into 12 servings (or 24 for only 2 pointsplus each) Serve with Fat Free Cool Whip topping.

Pumpkin Mousse
Serves 6
3 PointsPlus each serving

16 oz. can of pumpkin
2 (1 oz.) boxes of Fat Free Sugar Free Vanilla Pudding mix
1 Cup 1% milk
1/2 tsp. pumpkin pie spice
8 oz. tub of Cool Whip Free

Mix the pumpkin, the dry pudding mix, the milk and the pumpkin pie spice together. Add in the Cool Whip and blend until smooth. Divide into 6 even servings and refrigerate.

Weight Watchers Strawberry Pie -Version 1
8 Servings
1 PointsPlus each serving

4-5 cups strawberries cut or sliced
2 cups water
1 package fat-free sugar-free vanilla pudding mix (the kind you cook)
1 package Jell-O Sugar-Free Strawberry

Spray a pie pan with PAM. Cut up fresh strawberries, enough to fill the pie pan, about 4-5 cups. Put into the pie pan. Mix together 2 cups of water with 1 pkg of Vanilla Fat Free/Sugar Free Cook and Serve Pudding. Heat until it begins to boil and thicken, remove from heat and add 1 pkg of sugar free strawberry jello- stir until dissolved. Pour over the strawberries and refrigerate until set.

The whole pie is about 8 pointsplus. Serve with FF Cool Whip.

Weight Watchers Strawberry Pie - Version 2
Makes 8 servings
1 PointsPlus each serving

4-5 cups cut up or sliced strawberries
1/2 cup water
1 1/2 cups ice water
1 package fat-free sugar-free INSTANT vanilla pudding mix
1 package Jell-O Sugar-Free Strawberry

Spray a pie pan with PAM. Cut up the strawberries but don't add them to the pan. In a small saucepan heat 1/2 cup water to a boil, remove from heat. Add the Jello and stir until dissolved. Put the Jello mixture into a heatproof bowl and add the ice water. Add the pkg of Instant Pudding mix and with a hand mixer, mix until incorporated, about 1 minute. Add the strawberries and stir gently. Then add to the pie pan and refrigerate until set. Serve topped with FF Cool Whip.

Crustless Pumpkin Pie
sorry, not sure of the PP value on this recipe

1 - 15 oz can pumpkin
1/2 cup Eggbeaters
1 can FF Evaporated Milk
1 tsp vanilla extract
3/4 cup Splenda (pourable, not packets) or less if you want it less sweet
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 Tablespoon Cinnamon

Add the Splenda to a bowl, mix in the spices and the salt very well before adding liquids. In separate bowl mix (with electric hand mixer) the eggbeaters, the vanilla, and the canned pumpkin together. Then add the Splenda mix to that. Then slowly blend in the milk until everything is well blended and the color is even. Spray PAM in a deep dish Pie pan. Pour in mixture. Bake at 425 for 15 min. Then 350 for 45-50 minutes. Cool, then refrigerate. Serve with Fat Free Cool Whip.