TEXAS MUD PUDDING (DIABETIC FRIENDLY)

Texas Mud Pudding (diabetic Friendly)

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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!

Rating:

★★★★★ 2 votes

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)

How to Make TEXAS MUD PUDDING (DIABETIC FRIENDLY)

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!

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