Georgia Peach Cobbler

Serves: 6 @ 3 points each
Serves: 4 @ 4.5 points each

1 (4 serving) pkg. - Jell-O Sugar Free Vanilla (cook and serve) pudding
1 (4 serving) pkg. - Jell-O Sugar Free Lemon Jello
Water
2 cups (one 16 ox. can) - Peaches packed in juice (drain and reserve juice)
1 can (7.5 oz.) - Pillsbury refrigerated buttermilk biscuits
1 tbsp. - Splenda
1/2 tsp. - Nutmeg
2 tbsp. - Chopped Pecans

Preheat oven to 400 degrees. Spray an 8x8 pan with Pam. In a medium saucepan, combine dry pudding mix and dry gelatin mix. Add enough water to the reserved fruit juice to make 1 1/3 cups liquid. Add this liquid to dry pudding mixture. Mix gently to combine. Stir in peaches. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Pour hot peach mixture into prepared pan. Sprinkle pecans evenly over hot peach mixture. Seperate biscuits and cut each into 4 pieces. Evenly drop biscuit pieces over top. Lightly spray biscuit pieces with butter-flavored cooking spray. In a small bowl, combine Splenda and nutmeg. Sprinkle this mixture evenly over top of the biscuit pieces. Bake 12-15 minutes or until biscuits are golden brown.