ake frosting, Mix together the sugar free chocolate pudding mix and 1 cup
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
inutes before preparation.
Pour sugar free chocolate syrup into shallow bowl.
op with Sugar Free Chocolate Syrup, Sugar Free Whipped Topping and Crushed Sugar Free Candy Canes, Chocolate Mint
Make pudding, using 3 cups cold milk.
Beat approximately 2 minutes.
Add sugar-free peanut butter to taste.
(I usually use 1/2 to 3/4 cup).
Can add cream cheese or leave out.
Fold in 1 small container of Cool Whip.
Mix until smooth and chill.
eat butter, granulated sugar blend and brown sugar blend together until slightly
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to
eat. Immediately stir in splenda, sugar and vanilla. Beat in egg
Using a Sugar-Free, Fat-Free, Cook & Serve chocolate pudding product such as Jello brand, prepare filling according to package instructions, stirring as it heats.
When mixture begins to boil, add pecans and coconut, mixing well.
Continue stirring while filling returns to a boil.
Remove from heat and stir in vanilla.
Transfer filling to pie crust.
Refrigerate at least 3 hours before serving.
Seal pie crust with beaten egg yolk.
Heat 5 minutes at 350\u00b0. Cool.
Beat milk and peanut butter until blended.
Add sugar-free instant chocolate pudding pie mix.\tBeat 1 minute on low speed. Pour into cooled graham cracker crusts.
Refrigerate.
When ready to serve, top with low-fat Cool Whip.
Cut into 8 pieces.
Can be frozen and eat one piece at a time.
Mix flour and nuts.
Add melted margarine.
Press in bottom of dessert dish.
Bake until golden brown at 350\u00b0.
Cool completely. Can be set in freezer.
Cream softened cream cheese and Equal. Mix whipped topping as directed on package.
Blend into cream cheese and Equal.
Spread over cool crust.
Blend pudding and milk until thick.
Spread over cream cheese.
Top with another package of sugar-free whipped topping.
ith softened butter.
Melt chocolate in double boiler. Then, combine
lended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
ream with the butter and sugar in the top of a
ayer, using, of course, the Chocolate Fudge pudding instead of the White
Put it in a blender and whiz it!
Serve in a nice glass with a squirt of fat free or sugar free whipped cream.
It makes a very large shake, so if you can't drink that much, cut the milk down to 4 oz. and only use 2-3 ice cubes.
1.) whisk chocolate pudding powder (dry) with 2/3 cup non-fat whipping powder and 1 1/4 cup water.
2.) spread over crust.
3.) whisk butterscotch pudding powder with 2/3 cup non-fat whipping powder and 1 1/4 cup water - in same bowl as chocolate.
4.) spread over chocolate.
5.) put in fridge to set.
6.) 1/2 cup cool whip over top.
7.) sprinkle pecans and mini chocolate chips.
Melt white chocolate chips in a microwave. Stir in frosting then, add nuts if you desire.
Line a pan or dish with wax paper, pour in mixture, and spread evenly. Sprinkle top with more nuts or candy sprinkles (optional.) Cut into squares and enjoy!
Layer strawberries and pudding in parfait glass.
Top with Cool Whip.
aking pans.
Stir together sugar, flour, cocoa, baking powder, and