Total Time: 45 minutes | Serves 16
Ingredients
Crust:
1 cup pecans, chopped
3 tablespoons monk fruit sugar
1/2 cup light butter
1 cup of flour
Cream Cheese Layer:
1 8 oz package fat free cream cheese
1/2 cup of powdered sugar
1 cup of fat-free cool whip
Vanilla Pudding Layer
1 1 oz package instant sugar-free/fat free vanilla pudding
3 cups of skim milk
Chocolate Pudding Layer:
1 1oz package of instant sugar-free/fat-free chocolate pudding
3 cups of 1% milk
Topping: 2 cups of fat free cool whip
INSTRUCTIONS
Preheat oven to 350 F degrees.
Spray a 9×13 inch baking dish with cooking spray.
In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.
Cut into 24 equal pieces, serving size 1 piece.