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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)
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.