Diabetic Friendly Sugar Free Mississippi Mud Pie Recipe
A light and creamy diabetic friendly recipe for Mississippi Mud Pie.
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Servings: 15
Calories:
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Ingredients
Crust
- 2 cups Catalina Crunch Keto Honey Graham Cereal (or Cinnamon Toast Flavour)
- ⅓ cup Butter - melted
- ¼ cup Splenda Granulated sweetener
First layer
- 8 ounce Low Fat Cream Cheese - room temperature
- 1 tsp Vanilla Extract
- 1 cup Sugar Free Cool whip
- ⅔ cup Splenda Sweetener
Middle layer
- 2 pkgs Jello Sugar Free Chocolate Pudding mix
- 3 cups Skim Milk (Fat-Free)
- 1 tsp Vanilla Extract
Top Layer
- 1 cup Sugar Free Cool Whip Topping
Cocoa Sprinkle
- 1 tsp Cocoa powder
- 1 tsp Splenda Granulated Sweetener
Instructions
Crust
- In a food processor, pulse the cereal until you have a crumb consistency.
- Mix crumbs, sweetener and melted butter in a mixing bowl.
- Press into the bottom of a 7 by 11 inch baking dish.
- Chill.
First layer
- Using an electric mixer, beat the cream cheese until it is smooth and there are no lumps.
- Mix in the vanilla and then the Splenda and continue beating.
- Fold in the Cool whip and mix well.
- Spread evenly over the chilled crust.
- Chill.
Middle Layer.
- Place pudding mix, milk and vanilla into a mixing bowl and beat until you have a thick pudding.
- Spread evenly over the first layer.
- Chill overnight.
Top Layer
- Spread cool whip over the chocolate layer.
- Mix together Splenda and cocoa powder.
- Using a small sieve or sugar shaker, sprinkle cocoa mix over the top.
- Keep chilled until you are ready to serve.
- Cut into 15 equal portions.