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Old 03-23-2007, 12:28 AM   #181
Yummy's_Girl
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Has anyone made this using a different sweetener type? I dont like equal, yuck.
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Old 03-23-2007, 03:24 AM   #182
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Doh I must have been goofy ands tired when I posted that. The equal is in the jello and/or pudding. Silly me!

Anyway, I'm about to go make it right now!

Can't wait to see how it turns out

Last edited by Yummy's_Girl; 03-23-2007 at 03:25 AM..
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Old 03-23-2007, 05:07 AM   #183
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I made mine with lemon pudding mix and lemon jello with no fruit and it is soooo good. It is like pudding but lower in carbs b/c it has the jello mixed in.

I have more success with the cook and serve, but they only had instant lemon so I bit the bullet. I find the instant is lumpier.
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Old 03-23-2007, 03:24 PM   #184
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Vicki: Great idea for different puddings.. and I never thought about the cooked being not as lumpy as the instant, but it makes sense..

And please share the amount of liquid that you used..Thankx..just
post the whole recipe..LOLO
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Old 03-24-2007, 05:39 AM   #185
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I made this yesterday morning and it is delicious! Thanks for posting, CarolynF!
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Old 03-24-2007, 04:34 PM   #186
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Made this tonight with an almond flour crust. Very impressive. Bought land 0 lakes sugar free whipped topping and oh yum! Thanks
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Old 03-24-2007, 04:36 PM   #187
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SkeeterN: Did you bake the almond flour crust before adding the pudding and strawberries?
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Old 03-24-2007, 04:59 PM   #188
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I used an almond flour crust, also. And I baked the crust beforehand and let it cool, before putting the filling in.
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Old 03-24-2007, 05:00 PM   #189
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Could you share the recipe for your crust? Thx.
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Old 03-24-2007, 05:27 PM   #190
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I used:

3/4 cup almond flour
2 tbsp butter
1/8 tsp of a splenda quick pack (or add splenda to taste)

Melt butter, pour into almond flour. Add splenda, mix well. Press into a 9" pie pan. Bake 8-10 minutes at 350 degrees
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Old 03-24-2007, 05:52 PM   #191
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Quote:
Originally Posted by NotoSugar View Post
SkeeterN: Did you bake the almond flour crust before adding the pudding and strawberries?
Yes

This is my almond nut crust recipe. I use a 9 inch deep dish pie pan

1 1/2 cups almond flour
1/2 egg white (if a whole egg white is too much use half of one and save the other half for something else, I do this more often than not)
3 tbl melted butter
1/4 cup splenda

Mixed together and pressed into sprayed pie pan. I baked it 10 minutes at 350 and put in the freezer to cool a bit while cutting up the strawberries and making the filling.

My reasons for using egg white is that it makes the crust hold together better. You can also add a bit more melted butter if the crust seems to crumbly.
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Last edited by SkeeterN; 03-24-2007 at 05:56 PM..
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Old 03-24-2007, 07:00 PM   #192
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Thanks to both of you for your almond flour crusts!!

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Old 03-25-2007, 03:56 PM   #193
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I made it tonight without any crust and it was really good. I did use the instant because I just can not find the cook and serve in vanilla. I used 1.25cups water and mixed it on low heat. I got rid of all the lumps then I brought it to a boil and put it over strawberries. My kids loved it! Thanks Carolyn!
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Old 03-26-2007, 05:16 AM   #194
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Quote:
Originally Posted by CarolynF View Post
Vicki: Great idea for different puddings.. and I never thought about the cooked being not as lumpy as the instant, but it makes sense..

And please share the amount of liquid that you used..Thankx..just
post the whole recipe..LOLO
Well, thanks for the recipe! I love it b/c it makes a lower carb pudding. I have been experimenting with different kinds of puddings and jellos. My latest was orange jello with white chocolate pudding. It was pretty good. I really liked the lemon on lemon. I have yet to try chocolate.

I used about 2 1/3 cups liquid - 1 cup milk and about 1 1/3 cups water. I combined the milk and water (cold) and mixed 1 package of the SF pudding and let it dissolve. Then I added the 1 package SF Jello and mixed. I brought all of it to a boil. I stirred it while it was heating and boiling. I poured it into a corning ware dish and stuck it into the fridge. It wasn't gelatin like - but a little bit softer. More firm than pudding so that I could cut it into slices, but not as still as gelatin.
I definitely found that the cook and serve dissolved better. There weren't tons of lumps with the instant, but cook n serve was still better, but there are more flavors available with the instant.
JKat, thanks for the tidbit - I am going to try dissolving the instant on low heat. I haven't tried that yet.
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Old 03-27-2007, 08:56 AM   #195
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Originally Posted by Mule_Freak View Post
Also tried something a big different and to me was soooo beyond yummy got a Chocolate cook/serve s.f. and a cherry jello s.f. w/the 1 1/4 c. of water and poured it over s.f. cherries. ....all I can say is it was SLAMMIN' GOOD Thanks Carolyn
I made this version on Sunday. I cut the pie into 8 pieces because of the carb count, and topped each piece with a dollup of whipped cream. This version tastes just like chocolate covered cherries and 1/8 of a pie was very satisfying and rich. Thanks for this idea Mule_Freak!!

I LOVE the flexibility of this recipe!!
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Old 03-27-2007, 09:59 PM   #196
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Thanks for sharing this! It's fixing to be strawberry season and the whole family just loves berries. I'm definitely going to give this a try.
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Old 03-28-2007, 06:13 AM   #197
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Made this over the weekend and it was delicious!!! Great flavor and awesome with whipped cream!!!

I'm gonna try a few other combos as well!
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Old 04-08-2007, 03:31 PM   #198
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I served this tonight for Easter Dinner with an almond/flax "graham cracker" crust. I didn't have strawberries, so I used a frozen berry medley. It was great!

My guests were all very impressed, except for the seeds in the berries which stuck in their teeth. Next time, I'll use strawberries only, or some other fruit. But there will be a next time.
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Old 05-14-2007, 10:47 AM   #199
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I made this for yesterday's dinner using SF chocolate cook and serve pudding (couldn't find vanilla.) It was SO good! Chocolate covered strawberry pie with homemade whipped cream. How do you beat that one?
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Old 06-23-2007, 01:41 PM   #200
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Old 06-27-2007, 07:10 AM   #201
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I have made this pie before. Even the non-LC'ers love it.
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Old 06-28-2007, 02:47 PM   #202
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I'm glad this recipe resurfaced. Strawberry season is here and I will definitely be making this again soon.
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Old 06-28-2007, 04:07 PM   #203
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I'll be making it next week while on vacation... for me and my WW friend!!!
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Old 06-28-2007, 07:01 PM   #204
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kevin just came up with a chocolate pudding pie in this forum.. think we could use the same recipe and add in the jello and the fruit? tia...
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Old 06-28-2007, 07:14 PM   #205
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sounds decadent! yum!
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Old 06-29-2007, 10:01 AM   #206
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this sounds awesome, i can't wait to try it. I'm a dessert person and since i have started this low carb diet, i have only had sf jello and i'm not the biggest fan of jello so this is gonna be a nice treat!!! I saw someone mention something about master cook, what is that??? Have a great day
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Old 07-01-2007, 03:55 PM   #207
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Strawberry Banana

I made this today...IT IS EXCELLENT!!

I used a pecan crust. I used vanilla instant pudding, strawberry banana jello, 1-1/4 water and 3/4c cream. I put strawberries and one sliced up banana on the bottom.

I put the water and cream in a bowl, put the pudding mix in and whipped it with a hand mixer. Then I added the jello and whipped that. I then put it in a cold pan and turned the fire on low to cook.

**Question...how thick should the batter get? While cooking my batter did get creamy, but it did not get thick. Should it be thick? Should I have cooked it longer?

Once it cooled, it was not thick enough to slice and pull like a pie, but I was able to get it out. (A big serving spoon worked well here)

Either way, IT...IS....SOOOO....GGGGOOOOODDDD!!!!!!
The pecan crust made it just perfect. Mixing that with the filling. I had to give half away to my mom so that I would not eat it ALL

Thanks to everyone for their reviews and tweaks!!!
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Old 07-01-2007, 04:19 PM   #208
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Phillys: Well, I think you did use a bit more liquid than was called for and that's probably why your recipe was softer..If you want to use both cream and water, then this is what I would do..

1. Cut back the total liquid to 1 1/4-cups
2. Heat the water, then add the jello and cook until the jello dissolves totally.
3. Take it from the stove and add the cream and the instant pudding and mix.

The key is to dissolve the jello..This will be nice and firm and easy to cut. You could add maybe up to 1 1/2 cups of total liquid.
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Old 07-01-2007, 04:44 PM   #209
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Thanks for the reply Carolyn. I will definitely use your suggestions next time. And believe me, there will be a next time.

What's funny is I was in the market today and put enough ingredients in my cart for about 4 pies, but then I put half of it back. I was worried that I would be buying more than I would needed, especially if I didn't like the recipe. Well, I will be going back to the market very soon.
I did get lemon jello, so I will give that a try next. They had blueberrys on sale. Do you think they would make a good combo? I also want to try it without the fruit, like someone suggested earlier.

Thanks for the recipe Carolyn. Me and my mom are in love. This is the perfect sweet treat. It will be my chosen item to carry to parties all summer. A delicious 'legal' treat that I can enjoy.
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Old 07-01-2007, 08:09 PM   #210
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Hi..You are very welcome...

I would do the lemon jello and the vanilla pudding without the fruit...with the smaller amount of cream/water combo. Then I might put a few blueberries on top of each piece with some whipped cream.

I really think that raspberry jello/vanilla pudding would be good with more blueberries because the raspberry is more similar than lemon..

Just some thoughts..Glad you and your mom like it.
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