Crust:
1/2 to 3/4 c. of finely chopped pecans or almonds | 1 tsp. butter, melted | |
sprinkle of cinnamon |
[Clara's note: bless her heart, Beth assumes we're capable of constructing the crust without further instructions! I'm guessing we're to mix the ingredients and press 'em into a pie pan, not just eat them then eat the filling.... ; ) ]
Filling:
1 pkg. Jell-O Sugar Free Chocolate Pudding | 1 c. heavy cream | |
1/2 cup water | 8 oz block cream cheese |
Mix together pudding with heavy cream and water. Blend in cream cheese until smooth. Pour pudding batter into Pecan Pie Crust shell. Refrigerate until well chilled.
8 servings = about 7.5 carbs
As always, if you have a recipe you want to share, Email me!