I made these Peanut Butter Cookies with only a 1/2 cup Splenda and added 1/2 cup almond flour because I love its texture.

Well, they came out delicious, but quite crumbly. However, they make a fantastic base for topping with SF jello & some Greek yogurt. You wind up with something like a chiffon pie.

I made my own creamy topping by putting whole milk yogurt into a coffee filter overnight in the fridge.

If, like me, these things are staples already, they can make a nice treat for not a lot of carbs; cookies have 1.5 carbs each and the yogurt is all over the place about whether it all counts or not; sf jello has none.

For a potluck, I'd try making the SF jello WITH the drained yogurt, let it set, and spooning it into a pie crust made with the peanut butter cookie recipe.