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Reviews Date of last review
1 Fri January 14, 2005
Recommended By Average Price Average Rating
100% of reviewers None indicated 10.0

Ingredients: 1 cup finely ground almonds
1/2 cup Atkins Bake Mix
6 packets Splenda
1 stick butter, melted
1 9 oz. carton SF Cool Whip
1 cup Splenda
8 oz. pkg cream cheese
2 boxes SF instant pudding mix
(your choice of flavor though vanilla, chocolate, or lemon is best)
Chopped pecans
How To Prepare: 1st layer: Heat oven to 350F. Mix ground almonds, bake mix, and 6 pkts. Splenda in a large bowl. Stir in butter with a fork. Chill crumb mixture 20 minutes. With your fintertips press crumb mixture on bottom of a 13x9 casserole dish. Bake for 10 minutes, or until browned and set. Turn off oven.
2nd layer: Allow cream cheese to warm up to room temperature. Measure out 1 cup of Cool Whip. Mix with cream cheese and 1 cup of Splenda. Spread over crust. If you have trouble spreading out, put back in oven for a few minutes and it should then be easy to spread.
3rd layer: Mix two boxes instant pudding mix with 3 cups of milk. Beat for 2 minutes, then spread over cream cheese layer.
4th layer: Top with remainder of whipped topping and sprinkle with chopped pecans.
Preparation Time: 30 minutes
Effort (Easy, Average, Difficult): Easy

Review Date: Fri January 14, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

Positive aspects of the product (pros): EXCELLENT!!!!!!!!!!

I made this a few months ago and loved it!! I took it to our family Thanksgiving meal and it was the first desert to go!!! The family could not believe it was low sugar and low carb. I have made it in all flavors of pudding and loved them all. I even used pecans instead of almonds and it was great! I can't believe there are not more reviews on this. It is now apart of every holiday dinner get together . (my familys request!!)

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