|03-30-2013, 10:05 AM||#1|
Major LCF Poster!
Just when I thought chocolate or lasagna couldn't get any better!!
1 package sugar-free Oreo cookies - about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup Splenda
2 Tablespoons low carb milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages sugar-free chocolate instant pudding.
3 1/4 cups low carb milk
1 and 1/2 cups sugar-free mini chocolate chips
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and Splenda, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
~~This was posted by a friend on Facebook, I have no clue where she got the recipe. The sad part was hers was not low-carb.
And the ONLY way this could get better would be sugar-free Nutter Butters!!!
Someone else will have to do the math on the carbs. But who cares?
Last edited by Gibbs; 03-30-2013 at 10:06 AM..