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Chocolate Pecan Layered Pie
Heart Smart p.230
Chocolate, chocolate, and more chocolate--if that's not a recipe for dessert delight, I don't know what is! Add some pecans and whipped topping and you've got a fabulous treat fit for an anniversary or birthday celebration.
1 (4-serving) package JELL-O sugar-free chocolate cook-and serve pudding mix
1 1/3 cups Carnation Nonfat Dry Milk Powder -divided
2 1/4 cups water -divided
1/4 cup (1 ounce) chopped pecans
1 teaspoon vanilla extract
1 (6-ounce) Keebler chocolate piecrust
1 (4-serving) package JELL-O sugar-free chocolate instant pudding mix
1 cup Cool Whip Free -divided
1 tablespoon (1/4 ounce) mini chocolate chips
In a medium saucepan, combine dry cook-and-serve pudding mix, 2/3 cup dry milk powder, and 1 cup water. Cook over medium heat until mixture thickens and just starts to boil, stirring constantly. Remove from heat. Stir in pecans and vanilla extract. Place saucepan on a wire rack and allow to cool for 5 minutes. Spread partially cooled mixture evenly into pie crust. Cover and refrigerate for at least 30 minutes. In a medium bowl, combine dry instant pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 1/4 cups water. Mix well using a wire whisk. blend in 1/2 cup Cool Whip Free. Spread mixture evenly over set pecan layer. refrigerate for 10 minutes. Spread remaining 1/2 cup Cool Whip Free evenly over set chocolate layer. Sprinkle chocolate chips evenly over top. Refrigerate for at least 1 hour. Cut into 6 servings.
Serves 8 - each serving equals:
HE: 1/2 Br, 1/4 Sm, 1/2 Fa, 17 Opt. Cal.
204 cal, 8g Fa, 5g Pr, 28g carb, 225mg So, 141mg Ca, 1g Fi
Diabetic: 2 starch /carbohydrate, 1 Fat
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