This recipe is easily adaptable for diabetics and others who love to go lighter with a delicious dessert. You don’t have to give up the store-bought convenience of cool whipped topping, packaged pudding, and a light cream cheese.
I like it just fine with no substitutions, but I’ve also tasted it with all the lighter replacements. I can’t tell any difference at all between regular and the lighter version!
You’ve had this recipe through the years, I’m sure. You start with a pecan crumb crust.
Mash and spread evenly into a 9 x 13 x 2″ pan.
Bake the crust while you mix layer number two – the cream cheese, powdered sugar, and whipped topping. Run the cooked crust into the fridge for a few minutes to cool it completely before adding layer number two.
Again, spread evenly.
Whisk your choice of pudding, and pour it over the top. (Chocolate is wonderful, and so is butterscotch!)
The final layer is more whipped topping. With Memorial Day ahead, I decided to decorate.
Do not hesitate…to decorate. Blueberries and strawberries are always good with chocolate.
Cut a slice…
and take a bite.
You’ll find the lighter substitutions in the printable recipe.
- 1¼ cup all-purpose flour
- 1 stick butter, melted
- 2 Tablespoons white sugar (or Splenda)
- 1 cup chopped nuts (chopped fine)
- 8-oz. block cream cheese, softened (can use light)
- 1 cup powdered sugar (can use Splenda)
- 16 ounce carton whipped topping, divided
- 1 large or 2 small boxes of chocolate or butterscotch pudding made to package directions. (Can substitute with sugar-free version)
- Blend butter, flour, sugar, and chopped nuts until crumbly. Pat into a 9 x 13 x 2" pan. Bake 10-12 minutes at 350 degrees. Cool completely.
- Whip cream cheese and powdered sugar until smooth. Fold in 8 ounces whipped topping. Spread evenly over cooled crust.
- Prepare pudding and pour over cream cheese layer. When pudding stiffens, layer 8 ounces of whipped topping over top. Garnish as desired.
I thought I should mention that I got this recipe from a friend at church. She makes both flavors in the lighter version for diabetics in the crowd at our Wednesday night meals. I choose it over the “regular” dessert (like cobblers, cakes, etc.) every time because it’s just that good!
Have you made this dessert in the past? How many years ago was that?
I’m sharing this post at Metamorphosis Monday. Join us. It’s fun!