Abby & Jack’s Snack Attack
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  1. 4 bags of Hit the Road Jack snack mix
  2. 3 cups Rice Chex
  3. 1 cup White Karo Syrup
  4. 1 cup White Sugar
  5. 1 cup Peanut Butter
  6. 1 tsp. Vanilla
  1. 1. Put Hit the Road Jack and Chex cereal in a large bowl. Stir until mixed with a large spoon or hands; careful to not crush the cereal.
  2. 2. Mix Karo Syrup and sugar in a microwavable dish. Microwave on high for 4 ½ minutes.
  3. 3. Remove Karo mixture and stir well; microwave on high for 30 more seconds.
  4. 4. Add peanut butter and vanilla to Karo mixture and stir. Pour over Hit the Road Jack and Chex mixture and stir until coated.
  5. 5. Spread out as best you can on wax paper and let cool.
  6. 6. Store in chunks in sealed container to keep fresh.
Happy & Healthy Products, Inc.
Black Forest Brownie Dessert
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  1. 1 egg
  2. 1/2 cup of vegetable oil
  3. 6 Passionate Cherry Fruitfull® bars
  4. 1 pkg. of Pillsbury Fudge Brownie Mix
  5. Cool Whip Light Topping
  1. Heat oven to 350 degrees F. Grease bottom of a 13×9 inch pan. Melt Fruitfull® Passionate Cherry Bars in the microwave approximately 4 minutes. Drain the bars, retaining the fruit and 1/2 cup of the fruit juice. Mix the brownie mix, oil, egg and the fruit juice. Beat 50 strokes by hand. Do not undermix. Fold in the cherries.
  2. Spread in the greased pan and then bake for approximately 30 to 35 minutes. Do not overbake. Cool completely. Flip on to a plate and top with the Cool Whip. If you have another Passionate Cherry Bar, melt and drain and use the fruit for garnish.
Happy & Healthy Products, Inc.
Blueberry Ice Cream Tart
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  1. 4 Blueberry yogurt Fruitfull® bars
  2. ½ cup water
  3. 2 Tbsp sugar
  4. 4 tsp cornstarch
  5. ½ tsp ground cinnamon
  6. 1 qt vanilla ice cream
Vanilla Wafer Crust
  1. 1/3 cup melted butter
  2. 1 1/2 cups crushed vanilla wafers (about 33 cookies)
  3. 1 tsp ground cinnamon
Vanilla Wafer Crust
  1. In a medium mixing bowl combine melted butter, crushed vanilla wafers, and cinnamon. Toss to mix well. Press crumbs mixture evenly onto bottom and 1-inch up sides of a 9-inch springform pan to form a firm, even crust. Chill about 1 hour or until firm.
  2. In a small bowl stir together sugar, cornstarch, and ¼ cup of water.
  3. In a small saucepan combine ¼ cup of water and Blueberry yogurt Fruitfull® bars striped from the sticks. Bring to boiling and then stir in cornstarch mixture. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more. Stir in cinnamon. Turn into bowl and cool, cover and chill completely.
  4. Place vanilla ice cream in chilled bowl in refrigerator for about 30 minutes or just until softened. Carefully fold in chilled blueberry mixture to swirl. Spread mixture into prepared crust.
  5. Cover or freeze for several hours or overnight. Remove sides from pan. Cut into wedges and serve.
  1. Recipe adapted from the Better Homes and Gardens magazine.
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Calypso Caribbean Dessert Risotto
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  1. 3 1/2 cups milk
  2. 1 tsp minced ginger root
  3. 1 Tbsp vegetable oil
  4. 1/2 cup arborio rice
  5. 1/2 cup tropical dried fruit bits
  6. 2 Tbsp honey
  7. 1/4 tsp ground allspice
  8. 2 Fruitfull® Mango Cream Bars, softened
  9. 1 mango, peeled and diced
  10. 1 banana, peeled and diced
  11. 1 Tbsp lime juice
  12. Garnish- toasted coconut and lime zest
  1. Heat the milk with the ginger root till steaming hot in a medium pot. Cover and set aside. In a Dutch oven heat the oil over medium heat; add the rice and cook, stirring 30 seconds. Add 1/2 cup of the warm milk mixture along with the dried fruit bits, honey and allspice. Cook 2-3 minutes or till the liquid has been absorbed, stirring often. Add the rest of the milk mixture 1/2 cup at a time, stirring till the rice is tender and the risotto as a creamy consistency, about 20 minutes cooking time. Stir in the cream bars, mango, banana and juice; mix well. Serve in shallow glass bowls with the garnish. Serves 4.
Happy & Healthy Products, Inc.
Chambord Cheesecake with Fruitfull Filling
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  1. 1 1/2 cups graham cracker crumbs.
  2. 6 tablespoons butter, melted
  3. 1/4 cup sugar
  1. 1 pound cream cheese
  2. 1/3 cup sugar
  3. 3 large eggs
  4. 1/4 cup Chambord liqueur
  5. 1 teaspoon lemon juice
  1. 3 Fruitfull® bars
  2. 1-2 tsp. cornstarch
  3. 1-2 Tb. Chambord liqueur
  1. Mix ingredients and press mixture on bottom and up the sides of greased 8 or 9?springform pan. Chill 5 to 10 minutes. Then, beat cream cheese and sugar until light. Add eggs one at a time add Chambord liqueur and lemon juice blend. Pour filling into crust and bake in a preheated 375-degree oven for 45 minutes. Remove from oven and let sit for 15 minutes.
  1. Blend together 2 cups sour cream. 2 tablespoons confectioners’ sugar and 1 tablespoon of chambord liqueur. Pour topping over cake and return to 450-degree oven for 5 to 7 minutes. Chill before serving.
Fruitfull® Raspberry Sauce
  1. Melt 3 Raspberry Fruitfull® bars. Strain to remove all seeds. Add 1-2 teaspoons cornstarch to thicken. Stirring constantly. Add 2 tablespoons Chambord liqueur.
  1. ENJOY!
  2. Recipe adapted from local newspaper.
Happy & Healthy Products, Inc.
Cherries Jubilee
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  1. 16 oz. can Cherries, dark, sweet, pitted
  2. 1/4 cup Apple juice, unsweetened
  3. 1 tablespoon Cornstarch
  4. 2 tablespoons Brandy or rum
  5. 4 Fruitfull® Yogurt Bar Vanilla
  1. Drain syrup from cherries and mix with apple juice. In small bowl, mix cornstarch and 2 tablespoons juice until no lumps remain. In small saucepan over high heat, bring remaining juice to boil. Reduce heat to medium. Add cornstarch mixture, stirring constantly. Return to boil and cook 1 minute or until thickened. Add brandy and stir in cherries. Using long-handled match, carefully ignite the fumes. Place 1 Yogurt Bar in each bowl. When flames have extinguished, pour hot cherries over each.
  1. 4 servings
Happy & Healthy Products, Inc.
Cherry Banana Whip
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  1. 3 Banana Fruitfull® Bars
  2. 2 boxes *cherry* Jell-O instant Jell-O mix
  3. 1 8 oz tub Cool Whip
  1. Mix Jell-O as instructed minus 1/4 cup of the water. That’s to allow for the Fruitfull® Bars.
  2. Once the Jell-O has set, remove the sticks from the 3 Banana Fruitfull Bars and blend in a blender until just mixed.
  3. Add to set Jell-O and use a mixer to mix it until it is well mixed but not liquefied. Now, add the Cool Whip and fold into the mix until well distributed. Place in mold or nice bowl and let chill for a couple hours.
  1. Makes about 8 servings.
Happy & Healthy Products, Inc.
Chocolate Strawberry Drizzle Pie
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  1. 3-4 Happy Indulgence Decadent Dips® Chocolate dipped Strawberry bars
  2. 2 Cooked pie shells, cooled
  3. 1 Medium sized container of cool whip
  4. 1 Quart fresh strawberries, hulled
  5. 1 Large package of sugar-free, fat-free Jell-O Vanilla Instant, mixed to instant pudding directions
  6. Chocolate ice cream topping that hardens
  1. Smash 3-4 Happy Indulgence Chocolate dipped Strawberry bars in a gallon size Ziploc bag. cover bottoms of the cooled pie shells. Place whole strawberries pointed side up covering entire bottom of Happy Indulgence Chocolate dipped Strawberry bar covered bottom of the pie shell. Pour Jell-O mix over top of berries until pie shell is filled and berries are covered. Spoon cool whip over top of filling. Chill for 1-2 hours before serving. Drizzle a little hardening chocolate syrup on right before serving!
  1. Extra strawberries or Happy Indulgence Chocolate dipped Strawberry bars can be stored and saved for next time by placing leftovers in Ziploc bags and into the freezer!)
  2. “This is my favorite dessert! Since strawberries are almost available all throughout the year you can make this for any holiday and especially for special get together’s with any chocolate lovers!!”
Happy & Healthy Products, Inc.
Coconut Cream Cake
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  1. 1 box white cake mix
  2. 3 coconut cream bars melted
  3. 16 oz. heavy cream, whipped and sweetened to taste with powdered sugar.
  4. Fresh grated coconut
  1. Make cake according to directions on box in a 9 x 13 pan. Bake & completely cool cake.
  2. Poke cake, then evenly spread melted coconut cream syrup on top. Let sit while you whip up cream and powdered sugar. Spread over cake. Sprinkle fresh grated coconut on top. Chill overnight or at least 4 hours. Enjoy!
Happy & Healthy Products, Inc.
Creamy Mango Cheesecake with Chocolate Crust
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  1. Crust
  2. 1¼ cup chocolate wafer crumbs
  3. 2 tablespoons light brown sugar
  4. 4 tablespoons unsalted butter; melted
  5. Filling
  6. 24 ounces cream cheese; softened
  7. 1 cup light brown sugar; packed
  8. 3 large eggs; room temperature
  9. ? cup Fruitfull® Mango Bars
  10. 1 teaspoon pure vanilla extract
  11. Mango Curd
  12. 4 large egg yolks; room temperature; beaten
  13. ¾ cup light brown sugar; packed
  14. ¼ cup Fruitfull® Mango bars; melted; cooled
  15. 4 tablespoons cold unsalted butter; cut into chunks
  1. Preheat oven to 325º F
  2. Crust: In a bowl, combine all ingredients. Press crust over the bottom and sides of a 9 inch springform pan. Chill.
  3. Filling: In a large mixing bowl, beat cream cheese until smooth on medium. Scrape down sides of bowl. Add eggs. Beat. Scrape. Add remaining ingredients. Scrape bowl. Pour filling into prepared crust. Smooth the top. Fill a 2 quart baking dish halfway with hot water. Place on bottom rack of oven. Bake cake on center rack for 1 hour. Turn oven off. Leave cake in for 1 hour with door closed. Remove cake to wire rack. Cool.
  4. Mango Curd: In the top of a double broiler, set over low simmering water. Whisk egg yolks and sugar together. Slowly stir in Mango liquid until smooth. Cook mixture, stir with wooden spoon until thickened – 10-15 minutes. Curd should coat back of spoon. Remove from heat. Stir in butter. Strain through fine mesh sieve into a bowl. Slightly cool. Pour Mango curd over cheesecake. Refrigerate 4 hours to overnight.
  1. Serves: 12
  2. “This recipe was inspired for my husband’s fondness of cheesecake, chocolate and mangos. So, I put them together to form one unity of pure goodness.”
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Deluxe “Got Nuts” Oatmeal Cookie
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  1. 2 c. Oatmeal
  2. 1 c. Unbleached, All Purpose Flour
  3. ¼ tsp. Kosher Salt
  4. ½ tsp. Cinnamon
  5. ¼ tsp. Cloves
  6. ¼ tsp. Ginger
  7. 1 tsp. Baking soda
  8. ¾ c. Butter, unsalted and softened
  9. ¾ c. Brown Sugar
  10. ½ c. Granulated sugar
  11. 1 tbs. Corn Syrup
  12. 1 Egg, slightly beaten
  13. 1 Pkg. Be Happy and Healthy® “Got Nuts?” Snack
  14. ¼ c. Butterscotch chips
  1. re heat oven to 350 degrees.
  2. In a large mixing bowl sift oatmeal, flour, salt, cinnamon, cloves, ginger and baking soda until well mixed. Set aside.
  3. With a mixer, blend the butter, sugars and corn syrup until blended smooth. A half a cup at a time, add the flour mixture until thoroughly mixed. Add the egg and mix until combined. Stir in the “Got Nuts?” snack and butterscotch chips.
  4. Drop by the tablespoons a dollop of cookie dough about 3 inches apart on an ungreased baking sheet and bake for 8 to 10 minutes or until done. Approx. 50 cookies
Happy & Healthy Products, Inc.
Dish of Dirt
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  1. Ice cream
  2. Sour Wiggle Giggle
  1. Get little gardening pots
  2. Get out vanilla ice cream from the freezer
  3. Get ice cream scoop
  4. Scoop 3 scoops of ice cream in the bottom of the pot (or if you don’t like ice cream use pudding)
  5. Put enough Oreo® cookie crumbs on top of the ice cream so it looks like dirt
  6. Place 3 Sour Wiggle Giggle worms on top of the dirt
  7. Last but not least place a fake flower inside the dirt so it looks like a flower pot!
Happy & Healthy Products, Inc.
Easy Blueberry Dessert
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  1. Several Pieces Lemon Blueberry Be Happy & Healthy® Bread
  2. 2 cans blueberry pie filling
  3. Ground cinnamon
  1. Place a layer of the lemon-blueberry bread in the bottom of an 8×9 inch loaf pan, cutting the slices to fit the pan.
  2. Sprinkle with a bit of cinnamon then add a layer of the blueberry pie filling.
  3. Repeat layers until the pan is full. Refrigerate 2 hours and serve with ice cream or fresh whipped cream.
Happy & Healthy Products, Inc.
Fruitfull Baklava
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  1. 1 cup of Egg Starts (or any other healthy egg alternatives or 4 eggs if you wish)
  2. 20 Tbsp sugar
  3. 1½ cups vegetable oil
  4. 1 Banana cream Fruitfull® bar
  5. 1 Peaches ‘N’ Cream Fruitfull® bar
  6. 4 Tbsp plain yogurt
  7. 2 tsp baking powder
  8. 1 bag of Be Happy and Healthy® ‘Got Nuts?’ finely ground (or any other nuts)
  9. 2 Passionate Cherry Fruitfull® bar
For the syrup
  1. 32 Tbsp sugar
  2. 1 cup water
  3. 2 Lemon Fruitfull® bars
  1. Preheat oven to 3750F. Brush a big (like 12 x 12 in) tin with the vegetable oil (or melted butter).
  2. In a large mixing bowl beat the egg substitute (or eggs), sugar, and vegetable oil until light and creamy. Add yogurt, Banana cream and Peaches ‘N’ cream Fruitfull® bars (softened and mixed) and mix well. Add baking powder and mix until well blended.
  3. Place two sheets of pastry in the base of the tin and put about 3 Tbsp of the filling and spread it with the spoon. Repeat with each next sheet until you have used about one quarter of the pastry. Then spread one melted Passionate cherry Fruitfull® bar and continue till you have used about one half of the pastry. Spread filling and nuts and continue till you get to the third quarter and do the same with another Passionate cherry bar. Continue with the rest of the pastry and filling and leave the last sheet of pastry for the top.
  4. Using a sharp knife carefully cut pastry into squares, cutting through the filling. Bake in the preheated oven for 35-40 minutes or until crisp and golden brown.
  5. Meanwhile, make the syrup. Place the sugar, water and 2 Lemon Fruitfull® bars in a pan. Bring to the boil, then lower the heat to medium and boil for a further 10 minutes until the mixture has thickened slightly.
  6. Take the syrup off the heat and leave to cool slightly. Turn off the oven and take the baklava out. Pour the syrup over the pastry and return in the oven for the next 10 minutes.
  7. Remove baklava from the oven, let it cool and refrigerate for at least three hours. Serve cold.
Happy & Healthy Products, Inc.
Fruitfull Banana Oat Tea Loaf
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  1. 3/4 cup margarine
  2. 1 cup brown sugar
  3. 4 eggs
  4. 2 cups flour
  5. 2 tsp baking soda
  6. 1 1/2 tsp cinnamon
  7. 1/4 tsp ground cloves
  8. 4 Banana Cream Fruitfull® bars
  9. 2 cups uncooked oats
  10. 1 1/2 cups chopped pecans
  1. Preheat oven to 350 degrees. Grease 6 small loaf pans and set out Banana fruit bars in a bowl to melt.
  2. Cream margarine; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, cinnamon and cloves; add to creamed mixture alternately with melted Banana fruit bars – beginning and ending with flour mixture. Fold in oats and nuts. Soon batter into greased loaf pans. Bake until toothpick in center comes out clean (35-40 minutes). Cool in pans for 10 minutes, remove and wrap in plastic wrap.
  1. Makes a great companion for a hot cup of tea, the newspaper and a quiet morning!
  2. This recipe adapted from one found in Southern Living Magazine.
Happy & Healthy Products, Inc.
Fruitfull Berry Cheesecake
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  1. 1 6oz graham cracker ready-made pie crust
  2. 1 8oz pkg. cream cheese
  3. 1 14oz can sweetened condensed milk
  4. 1/3 cup lemon juice
  5. 1 tsp vanilla
  6. 4 4oz Strawberry (or Raspberry) Fruitfull® bars, thawed
  7. 1 4 3/4 oz pkg of Strawberry (or Raspberry) Junket Danish Dessert
  1. Make berry topping first. Thaw bars until in juice form. (This should equal 2 cups. If necessary, add a little cold water to make a full 2 cups.) In a medium size saucepan, mix the juice mixture with the Junket Danish Dessert. Bring to a boil, stirring constantly. Continue stirring and cook for 1 minute. Remove from heat and set aside.
  2. Blend until smooth: cream cheese, condensed milk, lemon juice and vanilla. Pour into pie crust. When berry topping has cooled to room temperature, pour this mixture over the cream cheese filling. Refrigerate overnight.
  1. (Note: This dessert can be made with Strawberry Juice or Raspberry Juice Fruitfull® bars.)
  2. Editor’s note: The Vermont Country Store sells junket called “Rennet Custard” mix in four flavors: vanilla, chocolate, strawberry and raspberry. A package of three mixes is $7.50 plus shipping. Call 802-362-2400 to order.
Happy & Healthy Products, Inc.
Fruitfull Castaway Coconut Cheesecake
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  1. 1 graham cracker pie shell
  2. 1 8-oz package of cream cheese
  3. 2 Fruitfull® Coconut Cream bars, melted
  4. 1/2 cup sugar
  5. 1 beaten egg
  6. pinch of salt
  7. 1/2 cup shredded coconut
  1. Blend wet ingredients in a large mixing bowl, slowly add dry ingredients. Add mixture to the pie shell. Bake in medium oven until almost done. Sprinkle top of cake with shredded coconut, and bake until golden brown on top and firm in the middle. Serve with whipped cream.
Happy & Healthy Products, Inc.
Fruitfull Strawberry Cream Bar Crème Brulee
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  1. 4 – 6 oz ramekins
  2. 3 cups water
  3. 2 cups heavy cream
  4. 1/4 cup white sugar
  5. 1/8 teaspoon salt
  6. 1 Fruitfull® Strawberry Cream Bar, stick removed, softened
  7. 3 egg yolks
  8. 1 teaspoon white truffle oil
  9. 4 tablespoons light brown sugar
  10. 1 strawberry (for garnish)
  1. Preheat the oven to 300 degrees F.
  2. Line the bottom of an 8 x 8 pan with a wash cloth or towel.
  3. Bring water to a boil.
  4. In a sauce pan over medium heat combine cream, Fruitfull® Strawberry Cream Bar, sugar and salt, stirring occasionally, until the steam begins to rise. DO NOT BOIL! About 4-5 minutes.
  5. In a separate bowl, beat the egg yolks and white truffle oil until smooth.
  6. Pour the hot Fruitfull® Strawberry Cream mixture into the egg yolks a little at a time, stirring, until the Fruitfull® Strawberry Cream Bar mixture is incorporated
  7. Pour the mixture into the ramekins and place them into the baking dish on top of the wash cloth or towel.
  8. Pour the boiling water into the baking dish until the water level is about halfway up the sides of the ramekin.
  9. Cover the pan with foil and bake of 30-40 minutes or until the crème brulee is set.
  10. Chill in refrigerator over night.
  11. Before serving, add one tablespoon of brown sugar over each, and place under an oven broiler as close to the flame as possible 2 minutes to melt the sugar
  12. Garnish with a strawberry.
  1. Serves 4
  2. You will love it…..
Happy & Healthy Products, Inc.
Fruitfully Fruity Pancakes
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  1. 2 Fruitfull bars, choose from the following: raspberry cream, banana cream, mango cream, or strawberry cream
  2. 1 egg
  3. 2 Tbsp vegetable oil
  4. 1 tsp baking powder
  5. ¼ tsp salt
  6. 1 Cup flour
  7. Fresh fruit of choice: raspberries, bananas, mangos, strawberries (optional)
  8. Pure maple syrup (optional)
  1. In a microwave-safe bowl, place unwrapped Fruitfullâ bars. Microwave on high 1 minute and ten seconds. Remove sticks and stir. Add egg, oil, baking powder and salt; mix well. Add flour and stir until blended (do not over mix.)
  2. Cook on lightly greased skillet or griddle over medium-high heat. Turn when lightly browned underneath, about one minute. Remove in 30 seconds or until lightly browned. Serve with fresh fruit and/or syrup, if desired.
  1. Makes 10-12 4-inch pancakes.
Happy & Healthy Products, Inc.
Fruity Tiramisu
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  1. 14 oz. ladyfingers
  2. 1 cup brewed espresso (decaf could be used too)
  3. ½ cup milk
  4. 3 Strawberry cream Fruitfull® bars
  5. 16 oz. Philadelphia Original Cream cheese
  6. 16 oz. whipping cream
  7. 1 cup sifted powdered sugar
  8. 1 tsp vanilla
  9. some chocolate powder
  1. Line bottom of (10×10 in) baking pen with about half of the ladyfingers, cutting to fit as necessary. Drizzle half of espresso mixed with milk over ladyfingers, and then drizzle half of the melted Strawberry cream Fruitfull® bars. Set aside.
  2. In a bowl beat together cheese, powdered sugar, and vanilla until stiff peaks form. Add whipped whipping cream and beat until just combined. Spoon half of the cheese mixture over ladyfingers, spreading evenly. Top with another layer of ladyfingers. Layer with remaining espresso and milk, melted Strawberry cream Fruitfull® bars, and cheese mixture. Garnish with chocolate powder.
  3. Cover and chill for several hours.
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Lemon Blueberry Be Happy And Healthy Bread Pudding
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  1. 6 slices of lemon blueberry Be Happy & Healthy® Bread
  2. 2 tablespoons butter or margarine melted
  3. 1/2 cup raisins
  4. 3 eggs, beaten
  5. 1 1/2 cups milk
  6. 3/4 cup white sugar
  7. 2 teaspoons ground cinnamon
  8. 1/2 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45-50 minutes
Happy & Healthy Products, Inc.
Pina Colada Cake
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  1. 14 oz. Social Tea biscuits
  2. 7.1 oz. ladyfingers
  1. 1 (5 oz) pkg. ‘Cook & Serve’ Chocolate pudding & pie filling
  2. 2 sticks unsalted butter
  3. 3 cups milk
  4. 1 Coconut cream Fruitfull® bar
  5. 2 Pineapple juice Fruitfull® bars
  6. 1 Chocolate yogurt Fruitfull® bar
  7. 4 oz. Milk chocolate (or morsels)
Topping (optional)
  1. 1 – 2 cups unsweetened whipping cream, whipped
  1. Cook chocolate pudding with 2 ¾ cups of milk, Coconut cream Fruitfull® bar, and milk chocolate. Cool it to the room temperature and stir from time to time. Take several spoons of the pudding mixture and in a bowl beat with the butter softened at the room temperature. Add the rest of a pudding mixture and beat until smooth.
  2. Line bottom of (10×10 in) baking pan with about half of the Social Tea biscuits, cutting to fit as necessary. Paint the biscuits with melted Chocolate yogurt Fruitfull® bar using a pastry brush. Spoon half of the filling over biscuits, spreading evenly.
  3. Top with the layer of ladyfingers that are previously dipped in melted Pineapple juice Fruitfull® bars and pour the rest over ladyfingers.
  4. Spread the remaining filling over the ladyfingers.
  5. Dip the other half of the Social Tea biscuits into the rest of melted Chocolate yogurt Fruitfull® bar mixed with ¼ cup of milk and lay them over the filling.
  6. Cover and chill for one day. Cut into bars and serve with whipped unsweetened whipping cream. Store in refrigerator.
Happy & Healthy Products, Inc.