For years, Deloris has been making a scrumptious chocolate layer dessert that is so good I beg her to make it for special occasions, such as my birthday. Her sister Leona recently flew up from Florida for their mom’s birthday and Deloris was going to make the chocolate dessert and bring it over for us to enjoy while we made Thai food with Sue. When Leona reminded Deloris she doesn’t like chocolate, Deloris was flabbergasted, and temporarily at a loss. She recovered, however, substituting sugar-free vanilla pudding and fresh berries. Now its our new favorite!
Ingredients:
Crust:
- 2 cups pecans
- 1 cup Carbquik or flour
- 1 stick unsalted butter
Cream Cheese Layer:
- 2 pkg.cream cheese
- 3/4 cup sour cream
- 1 cup Splenda
- 1 packet Stevia or Equal
- dash of salt
Pudding layer:
- 1 large box instant sugar-free vanilla pudding
- 3/4 cup cream
- 1 1/4 cups cold water
- 1 packet Splenda
Topping layer:
- 1 container sugar-free whipped cream
- 1 cup fresh sliced berries of your choice
Directions:
Preheat oven to 350. Set cream cheese out to soften.
Make the crust by putting the pecans and bake mix into a food processor and process until finely chopped. Cut the butter into cubes, add to processor, and pulse until meal-like. Press pecan mixture into the bottom of a 9 × 13 baking dish and pat down firmly. Bake for 10 to 15 minutes until slightly golden and bubbly. Cool completely. (Works great if you prepare the crust the night before and let it cool at room temperature.)
Combine softened cream cheese, Splenda, sour cream, Stevia or Equal and salt into a food processor and whirl until completely blended.(You could also do it by hand.) Gently spread mixture over cooled crust.
Combine pudding layer ingredients and mix for two minutes. Spread pudding on top of cream cheese mixture. Top with own whipped cream with Splenda, instead) and arrange the fresh berries across the top. Refrigerate until youre ready to serve.
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