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Sugar Free Mississippi Mud Pie Recipe

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This recipe for Sugar Free Mississippi Mud Pie, by , is from Concho Baptist Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty McClure


Step 1:
1 cup Flour
1/2 cup finely chopped Pecans
1 stick Butter, softened
2 tbsp Splenda

Step 2:
1 cup Cool Whip
1 pkg (8oz) Cream Cheese, softened to room temperature
1 cup Splenda Powder Sugar (above Recipe)
1 tsp Vanilla

Step 3:
1 small pkg of sugar free Chocolate Pudding
5 1/4 cups of milk
2 small pkg of sugar free vanilla pudding

Before starting, blend 1 cup plus 2 tbsp. of Splenda in a blender with 1 tbsp cornstarch until the mixture has the consistency of traditional powdered sugar. Set aside for Steps 2 and 4.

Mix ingredients in Step 1 and spread in the bottom of a 9x13 inch pan and bake 350. Until lightly brown. Cool completely (15-20 minutes).

Step 2 mix ingredients together until smooth and spread over cooked crust.

Step 3 : Prepare 1 small pkg of sugar-free chocolate pudding using 1 3/4 cups milk. Spread on top of the cream cheese mixture. Prepare 2 small pkgs. (or 1 large pkg) of sugar-free vanilla pudding with 3 1/2 cups milk. Spread on tip of the chocolate pudding.

Step 4: Completely cover top with Cool whip and finely chopped pecans (Optional) Dust top with remaining powdered sugar made from Splenda. As added garnish. Finely grate a very small piece of chocolate over top.

Refrigerate 1 to 2 hours to allow pudding to set.




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