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Reviews Date product posted
0 Mon May 15, 2006
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Description: I have put together this recipe combining a few of the others I have seen out there. I have used this for banquets and family gatherings... they can not even tell it is sugar free!
Ingredients: Crust:
1 Package Pecan halves (2 cup package)
2 Pk of Splenda


Filling:
2 pints heavy whipping cream
2 cups cold water
2 packages SF Instant Chocolate Pudding (keep one emty package when opened)
2 8oz. cream cheese


Topping:
2 pints heavy whipping cream
2 Pk of Splenda
How To Prepare: Crust:
In food processor put the nuts and splenda together and mix until it is finely coarse. Pack this mixture in a round casserole dish or 9 inch pie pan and set aside. (If you want a tall pie if not two pie pans)


Filling:
In large mixing bowl, put in pudding, heavy cream, and water.
Mix on high until well blended.
Add both cream cheese blocks and mix in slowing, gradually increasing speed.
Mix together until creamy, there will be some small pieces of cream cheese all thru the mixture, this is good.
Spoon into the crust and place bowl into the fridge.


Topping:
In medium size bowl, pour heavy cream. Mix on high until almost stiff then add 2 pks of splenda (you may add one more if you like it a tad sweeter). Mix until stiff then spoon on top of the pie and smooth out. For a fancier touch, put cream in sandwhich baggie and snip a small corner off then squeeze on in dollups. Sprinkle the left over residue from the Pudding packs on top for an even prettier appearance.
Number of Servings: Depends on how much you want in one setting lol. I can serve this to a family of 8 with pretty healthy size servings. It is rich so I mainly take a couple of spoonfuls and it suffices my chocolate sweet cravings.
Carbs per serving - include all nutritional information if known: 114 carbs total (24 less without nuts.)
Preparation Time: 20-30 minutes
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
 
Posts: 37
Registered: January 2003
Location: Grand Rapids, Michigan




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