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layer Crust pecan halves layer package jello sugar whipping cream cold water sugar substitute cream cheese layer graham cracker crumbs layer package jello sugar whipping cream cold water sugar substitute cream cheese
Viewed: 64 - Published at: 9 years agoIngredients
- First layer crust
- 1 cup pecan halves, toasted
- Second layer
- 1 (3 1/2 ounce) package jello sugar-free white chocolate pudding mix
- 1 cup whipping cream
- 1 cup cold water
- 3 packets Splenda sugar substitute
- 1 (8 ounce) package cream cheese, softened
- Third layer
- 1 tablespoon graham cracker crumbs
- Fourth layer
- 1 (3 1/2 ounce) package jello sugar free chocolate fudge pudding and pie filling mix
- 1 cup whipping cream
- 1 cup cold water
- 3 packets Splenda sugar substitute
- 1 (8 ounce) package cream cheese, softened
Method
- Layer the toasted pecans in the bottom of a glass jelly roll pan, reserving enough to make 1 T of chopped nuts for topping.
- Whip all ingredients for 2nd layer with a mixer until fluffy.
- Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
- Sprinkle graham cracker crumbs over 2nd layer.
- Don't use more than 1 T.
- Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
- Drop in mounds over the graham cracker crumb layer.
- Spread very carefully, taking care not to mix the layers.
- Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
- Refrigerate.
