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Reviews Date of last review
Mon June 22, 2009
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 box of SF White Chocolate Pudding
1 package of 1/3 less fat Cream Cheese
1/2 pint of Heavy Whipping Cream
2 oz. finely chopped pecans
4 t. of Splenda (or any sugar substitute)
4 T. butter
How To Prepare: First melt the 4 T of butter in the microwave, then add the 2 oz. of chopped pecans & mix well. Press the pecan mixture into the bottom of a 9 in pie plate, cover & place in the refrigerator. Next take a large mixing bowl & pour the Heavy whipping cream in (but reserve a small amount to mix with the cream cheese later) start mixing on low with an electric mixer & slowly add the SF White Chocolate pudding mix, mixing well the whole time. Beat on high until very thick & fluffy. In a seperate bowl place the softened cream cheese & the small amount of whipping cream which was held in reserve, beat on high until fluffy. Fold cream cheese mixture into pudding mixture and hand mix until blended. Scoop cheesecake mixture into pie pan with pecan crust, spread out evenly & chill for at least 1 hour. Enjoy!
Number of Servings: 12
Carbs per serving - include all nutritional information if known: 5.6
Preparation Time: 30 min.
Effort (Easy, Average, Difficult): Easy

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