This is a dessert I'm sure a lot of people have had. If not, you've been missing out.
With this, I started out with a recipe I already had and tweaked it until it was lower in carbs, but still tasted just as delicious. It wasn't too hard, and it doesn't taste much different at all. My husband didn't notice the switch, even with this being one of his favorite desserts.
makes 15 squares
Crust:
1 1/4 cup pecan pieces
3/4 cup all purpose flour
1/2 cup butter, melted
1st Layer:
8 oz. cream cheese, softened
1/2 cup C&H Light Sugar (sugar/stevia blend)
1 cup Cool Whip
2nd Layer:
1 small package of sugar-free chocolate pudding
1 small package of sugar-free vanilla pudding
3 cups skim milk
3rd Layer:
3 cups whipping cream
1/4 cup C&H Light Sugar
1 tsp. vanilla extract
Preheat the oven to 350 degrees F. Mix the crust ingredients, first stirring together the pecans and flour, and then mixing the butter in with a fork. Press into the bottom of a 9x13 pan. Bake for 20-25 minutes, or until it begins to lightly brown. Cool completely.
Beat the cream cheese until it is soft and smooth. Beat in the sugar until well mixed. Then fold in the Cool Whip. Gently spread over the top of the crust. (I'm not going to lie, it's a bit tricky since the crusty is very crumbly. Spoon the mixture over different sections of the crust first, then gently work it around with a rubber spatula until it is even.)
Beat both pudding mixes with milk until well combined and pour over the cream cheese layer.
Beat the whipping cream, sugar and vanilla until soft peaks form. Spread over the pudding mixture.
Lightly sprinkle (only a little) with finely grated chocolate, if desired, for looks.
Let it set up completely in the refrigerator for at least an hour.
Cut into 15 squares and serve.
For 1 square (1/15 of the dessert): 431 calories, 37g fat, 24g carbs, 5.5g protein
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