Texas Mud Pudding Diabetic Friendly Recipes

Steps:

• 1. Cream: shortening and sugar. Add eggs and beat by hand. Add: flour, cocoa, salt, vanilla, & pecans Beat by hand until well blended. Pour into ungreased sheet cake pan (13 X 9). Bake at 325 degrees for 40 to 50 minutes. DO NOT COOL YET. While warm, spread with 1 (12-oz) jar marshmallow creme
• 2. Icing: Melt 2 sticks margarine or butter. Add 1/3 cup cocoa, 1 tsp vanilla, 1 lb. powdered sugar and 1 cup chopped pecans Blend well. Spread over still-warm cake. Let entire cake cool thoroughly and cut in squares.

Steps:

• Whisk French vanilla pudding mix with milk in a large bowl until softly set, about 2 minutes. Pudding will thicken as it stands. Cream confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy. Stir cream cheese mixture into pudding until thoroughly combined; gently fold frozen whipped topping into the mixture.
• Place half the cookie crumbs into the bottom of an 9x12-inch dish; retain remaining crumbs for topping. Spread the filling over the layer of cookie crumbs and top with remaining crumbs, covering completely. Chill for at least 30 minutes.

Steps:

• Stir all ingredients together in a medium sized saucepan.
• Heat the mixture until hot but not boiling.
• Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy.
• Don't cook until dry because it will thicken a bit more when cooled.
• Divide between two ramekins. Serve warm.
• Makes two 1/2 cup servings.

Steps:

• Mix flour, melted butter, and pecan pieces.
• Press into a 9x13 pan.
• Bake at 350 degrees for 20 min
• Cool.
• Beat cream cheese, sugar substitute, and 8 ounces of frozen topping until smooth.
• Spread over cooled crust.
• Beat chocolate pudding mix, vanilla pudding mix and milk
• Spread over cream cheese mixture.
• Top with 8 ounces of frozen topping.
• Refrigerate until ready to serve.

Steps:

• 1. PREHEAT: Oven to 350 degrees F. SPRAY: 9x13x2-inch baking pan or dish with 'Bakers' Joy' nonstick cooking spray. CRUST: MIX: Flour, melted butter and pecan pieces together. PRESS: Into the bottom ONLY of a 9x13x2-inch pan. BAKE: For 20 minutes. COOL.
• 2. FIRST LAYER: MIX: One container 'cool-whip', lite or sugar-free, thawed. WITH: Cream cheese using electric mixer until smooth & creamy. SPREAD: On cooled crust.
• 3. SECOND LAYER: MIX: The milk, chocolate pudding and vanilla pudding mix together. (The mixture will be very thick). SPREAD: Over the first layer.
• 4. THIRD LAYER: SPREAD: The other container of 'cool-whip', over the second layer. GRATE: Chocolate and sprinkle over the top. (Chocolate adds color and extra chocolate flavor). SPRINKLE: With a few chopped pecans, if desired. REFRIGERATE: Until ready to serve. Cut into (2 1/2 inch) squares. REFRIGERATE: Covered leftovers. YUM!