Deal of the Century Dessert

What a great day!!! While doing my normal weekly grocery shopping, I found the best deal ever at Sam's Club!! I'm sorry I love my HEB but this deal was too good to pass up! Two 18oz jumbo tubs of Cool Whip for......$0.51!!! That's only $0.25 a tub!! A savings of over $3.00 per tub! All I can say is...thank goodness for chest freezers!! 😊 So after I got home and unpacked my trunk full of cool whip, I decided to make,,,you guessed it a cool whip dessert! Now normally this dessert is packed with way too many calories to mention, but I decided to do a slim down version that has only 100 calories per serving! That's over 50% less calories than the normal recipe. If you like chocolate, pecan shortbread and cream cheese this is definitely your dessert! To make it almost calorie free, I used fat free cream cheese, low-fat milk, sugar free chocolate pudding and of course Cool Whip. One of the best things about this recipe is you only have to bake the crust for 20 minutes and everything else is no bake. I'm taking this dessert in to work on Monday for sampling...Well, at least the portions I hid from my husband and son who have made this their favorite new dessert! Give it a try and tell me your thoughts!! I'd love to hear from you. 

Chocolate No Sin Dessert
Ingredients:
For the Crust:
1 stick butter, softened at room temperature
1 c of all purpose flour
1/4 c pecans, finely chopped
First Layer:
1 8oz package of low calorie cream cheese, softened
1 c powdered sugar
1 ½ cups Cool Whip 
Second Layer:
3 packages of instant sugar free chocolate pudding
3-4 cups of low fat milk
Topping:
2 cups Cool Whip 
Chopped pecans, for garnish, optional
Grated chocolate, for garnish, optional

Preparation:
1. Preheat oven to 350 degrees F. In a bowl, mix together the flour, pecans and butter until mixture resembles cookie dough. Spread into the bottom of a 9 x 13 inch glass Pyrex baking dish. Bake at 350 degrees F for about 20 minutes or until lightly browned. Don’t overcook. Cool completely for about one hour.

2. Mix together the cream cheese and powdered sugar until well blended. Add 1 /2 cups of Cool Whip and mix. Spread this layer over the cooled crust.
3. Mix together the three boxes of pudding with the 3-4 cups of milk until almost thick. Spread over the cream cheese layer.
4. Spread the remaining 2 cups of Cool Whip on top. Cover and refrigerate for 24 hours. Cut into squares and serve.

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