Texas Mud Pudding (diabetic Friendly) Recipe

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TEXAS MUD PUDDING (DIABETIC FRIENDLY)

penny jordan

By
@PennyLJ55

This is a recipe that was one in my Mom's recipe box.
(It's low in calories and carbs
...just don't know the exact amts.)

A GOOD ONE MOM!


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Comments:

Serves:

About 18 equal servings

Prep:

30 Min

Cook:

20 Min

Ingredients

CRUST

1 1/2 c
all - purpose flour
1 1/2 stick
butter, melted
3 to 5 oz
pecans,chopped in small pieces

1ST LAYER

3 oz
cream cheese
1 - 8 oz. pkg
frozen cool-whip, lite or sugar-free, thawed

2ND LAYER

2 1/2 c
skim milk
1 box
(4 serving size), chocolate, instant sugar/free, fat/free, pudding/pie filling mix, (dry)
1 box
(4 servig size), instant vanilla, sugar/free, fat/free, pudding/pie filling mix, (dry)

3RD LAYER

1 - 8oz pkg
frozen, 'cool-whip', lite or sugar-free, thawed
grated chocolate (over top)

Directions Step-By-Step

1
PREHEAT: Oven to 350 degrees F.
SPRAY: 9x13x2-inch baking pan or dish with 'Bakers' Joy' nonstick cooking spray.
CRUST:
MIX: Flour, melted butter and pecan pieces together.
PRESS: Into the bottom ONLY of a 9x13x2-inch pan.
BAKE: For 20 minutes.
COOL.
2
FIRST LAYER:
MIX: One container 'cool-whip', lite or sugar-free, thawed.
WITH: Cream cheese using electric mixer until smooth & creamy.
SPREAD: On cooled crust.
3
SECOND LAYER:
MIX: The milk, chocolate pudding and vanilla pudding mix together.
(The mixture will be very thick).
SPREAD: Over the first layer.
4
THIRD LAYER:
SPREAD: The other container of 'cool-whip', over the second layer.
GRATE: Chocolate and sprinkle over the top.
(Chocolate adds color and extra chocolate flavor).
SPRINKLE: With a few chopped pecans, if desired.
REFRIGERATE: Until ready to serve. Cut into (2 1/2 inch) squares.
REFRIGERATE: Covered leftovers.
YUM!

About this Recipe