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.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
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.
Mix sugar-free vanilla pudding with milk according to directions
in blender.
Add peanut butter.
Blend until smooth. Pour into a cooled crust. Top with Cool Whip.
Chill and serve.
Mix pudding according to directions on packages.
Add peanut butter and pour directly into pie shell.
Chill 1 hour before serving.
Make crust.
(To make sugar free, add butter and add cinnamon to graham crackers - no sugar.)
Place in freezer until ready to use.
In medium saucepan, combine Jell-O, pop and cornstarch. Heat until all ingredients are dissolved and thickened.
Slice strawberries.
Make sure they are completely drained.
Add to liquid.
Pour into crust.
Refrigerate.
Makes 1 pie.
raham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide
kay. It's sweeter than sugar!
USE OVEN MITS WHEN
nd add to the applesauce/pumpkin/egg/xylitol mixture.
Blend
POUR 1/4 cup Sugar Free caramel topping into crust; sprinkle with 1/2 cup pecans. BEAT milk, pudding mixes, pumpkin and spices with whisk till blended. Stir in 1 tub SF COOL WHIP. Spread into crust.
REFRIGERATE at least 1 hour. Top with other tub COOL WHIP, Sugar Free caramel topping and pecans just before serving.
rom heat and fold in pumpkin and spices.
Pour into
efore using them in the recipe, as well as chopping the
Sprinkle gelatin on cold water in blender or food processor, using steel blade.
Wait one minute, then add boiling water. Cover and process until gelatin granules dissolve.
Add peanut butter.
Process until blended.
Add milk, yogurt and pudding mix. Process until smooth.
Wait 5 minutes for mixture to thicken, then put into dessert cups or into pie shell.
Chill until set. Sprinkle with peanuts, if desired.
Mix can of pumpkin, milk and pumpkin pie spice together very well. Add pudding mix; mix quickly into pumpkin mixture. Pour into crust. Refrigerate until ready to serve.
Dumped apple topping into glass bread loaf dish. Add cinnamon, splenda, and chopped pecans. Add sugar free caramel syrup and Almond extract.
Dump the crust on top of your apples. I decoratively arranged pecan halves on top and drizzled with Cinnabliss caramel sauce on top. Bake at 350 degrees for 30 minutes. Cover with aluminum foil and bake for an additional 15-30 minutes. This recipe is best eaten warm. The crust can be somewhat soggy if chilled or cooled. Add a scoop of sugar free or low carb ice cream for an ala mode affect.
Pour milk into 2-quart saucepan.
Stir in pudding and pumpkin pie spice until dissolved.
Add pumpkin and blend until well combined.
Heat mixture on medium heat until it boils.
Gently cook 1 minute and stir to prevent burning.
Pour into cooled crust and chill.
Add pudding to pumpkin and other ingredients on pumpkin can. Omit sugar.
Follow directions on can.
Combine pudding mix, milk, pumpkin and spices in large bowl or electric mixer on low speed for 1 minute.
Pour into baked 9-inch pie shell.
Chill.
Serve garnished with prepared whipped topping.
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
Mix cream cheese, 1 tablespoon milk and Equal in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom crust.
Pour 1 cup milk and pudding mix into bowl and mix with wire whisk until well blended (1 to 2 minutes). Mixture will be thick.
Stir in pumpkin and spice with wire whisk. Mix well.
Spread over cream cheese layer.
Refrigerate 3 hours. Garnish with whipped topping and nuts (optional).