Tony Claxton's Recipes
Chocolate Delight
Diabetic Recipe		    

The pudding used is the sugar free cooked kind. Do not use the instant kind. You can use Deserta, Jello or any other sugar free cooked pudding that requires 2 C of milk per package. If you cut it into 15 servings each one will be 1 bread exchange and 3 1/2 fat exchanges.

                                   

Ingredients
CRUST:
3/4 C - Oleo
1 1/2 C - Flour
3/4 C - Pecans (chopped)
     FILLING:
1 envelope - Chocolate Pudding
1 envelope - Vanilla Pudding
4 C - Milk (skim)
TOPPING:
1 C - Heavy Whipping Cream
10 envelopes - Equal


Instructions
  • For Crust:
    • Pre-heat oven to 375°F
    • While oven pre-heats, melt oleo in 9x13 inch baking pan
    • When melted, mix in the flour and pecans and press into bottom of pan
    • Bake for about 15 minutes or until lightly browned
    • Allow to cool completely before filling
  • For Filling:
    • Mix both envelopes of pudding and milk and cook according to package directions
    • Pour hot pudding into cooled crust and even out
    • Allow to cool completely before spreading with topping
  • For Topping:
    • Whip cream and sweetener until spreadable
    • Spread onto cooled pudding layer
  • Store in the refrigerator


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