TEXAS MUD PUDDING (DIABETIC FRIENDLY)

TEXAS MUD PUDDING (DIABETIC FRIENDLY) image

Provided by penny jordan

Time 50m

Number Of Ingredients 14

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)

Steps:

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!