texas mud pudding (diabetic friendly)

★★★★★ 2
PennyLJ55 avatar
By penny jordan
from Lubbock, TX

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!

★★★★★ 2
serves About 18 equal servings
prep time 30 Min
cook time 20 Min

Ingredients For texas mud pudding (diabetic friendly)

  • 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)

  • 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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