LAYERED CHOCOLATE DESSERT

This is another recipe that allows most diabetics to enjoy dessert with family and friends. I recommend taking the dessert when going to a "pitch-in" meal. That way you know there is a dessert you can enjoy. As always, remember this is a dessert and should be treated as such. Do not over-indulge!

Layer 1:
1 cup white whole-wheat flour (or equivalent amount of your favorite no/low carb substitution)
1/2 cup butter, melted
1/2 cup finely chopped pecans

Preheat oven to 340 degrees.
Combine all the ingredients together in a medium bowl and mix together thoroughly. Pat into the bottom of a 13 x 9-inch glass baking pan. Bake at 350 degrees for 12 to 15 minutes until lightly browned. Remove from oven and allow to cool completely.

Layer 2:
1 brick (8-oz) light cream cheese, softened
1 cup sugar-free powdered sugar*
1 cup sugar-free frozen whipped topping, thawed
Beat cream cheese until smooth; beat in the sugar-free powdered sugar. Stir in the whipped topping until blended. Spread evenly over the cooled crust.

Layer 3:
2 pkg (4-serving size) sugar-free chocolate instant pudding mix
3 cups fat-free milk
1 tsp vanilla extract
Mix all ingredients together in a mixing bowl and beat until thickened. Pour over layer two. Refrigerate again to chill through.

Layer 4:
Additional sugar-free whipped topping, thawed
1 cup chopped pecans
1/2 cup sugar-free chocolate chips for garnish, if desired
Spread the whipped topping completely over the chocolate layer. Sprinkle the chopped pecans over the whipped topping. Garnish by sprinkling the chocolate chips over the top, if desired.

*Directions for making "fake" or sugar-free powdered sugar are available on this blog. There are also commercial products available.

 Note: File Photo