Here's a luscious, diabetic dessert if you have the need . . . my Mom always used to make one like this with pie filling and sweetened condensed milk - you know the one with a ton of calories? This is my lightened version, and I think it tastes even better because of the lime zing.

(Note: it resembles a wierd science experiment after a couple of days, so don't let it sit around too long!)

Cherry Crunch Cream Parfaits

INGREDIENTS:

 1 (20 oz) can crushed pineapple in its own juice

 1/2 cup skim milk

 1 (4-serving-size) package Sugar-Free, Fat-Free Vanilla Instant Pudding Mix

 1 teaspoon grated lime peel

 1 Tablespoon fresh lime juice

 1 1/2 cups thawed light whipped dessert topping

 1 (12-oz.) bag frozen dark sweet cherries (no sugar added), thawed

 2/3 cup chopped toasted pecans

METHOD:

Drain pineapple juice into a large bowl. Add milk, lime peel and juice. Sprinkle with pudding mix; whisk to blend thoroughly. Fold in whipped topping. Add pineapple, cherries and 1/2 cup of the pecans; fold all together. Cover and chill at least 2 hours. To serve, spoon mixture into 8 dessert glasses; sprinkle with remaining toasted pecans.