Post by marlaoh on Sept 17, 2004 7:45:56 GMT -6
Coconut Cream Supreme
1/2-1 Cup Ground pecans or other nuts
1/2C- 1 Cup Atkins Bake Mix
Splenda To Taste
1/2 stick butter
1 large or 2 small Sugar free Vanilla Pudding
Coconut- unsweetened
dash of coconut flavoring
3/4 C sour cream
1-1/2 to 2 C Heavy whipping cream
Add first four ingredients to glass bowl and microwave for one minute until butter is melted. Press entire mixture into bottom of pie plate or 9 X 13 glass dish (sometimes it looks like there wont be enough to go all the way around, but work with it and it will spread fine.)and bake for 10 minutes at 350.
In separate chilled bowl, whip cream until stiff peaks form. set aside 3/4 C of whipped cream. In first bowl add SF Pudding and sour cream to whipped cream. mix well.
Pour half of this mixture into cooled crust. With the reserved whipped cream add coconut and flavoring, mix well. Spread this on top of vanilla cream on crust. spread remainder of vanilla cream on top of coconut. Refrigerate covered for 1 hour.
1/2-1 Cup Ground pecans or other nuts
1/2C- 1 Cup Atkins Bake Mix
Splenda To Taste
1/2 stick butter
1 large or 2 small Sugar free Vanilla Pudding
Coconut- unsweetened
dash of coconut flavoring
3/4 C sour cream
1-1/2 to 2 C Heavy whipping cream
Add first four ingredients to glass bowl and microwave for one minute until butter is melted. Press entire mixture into bottom of pie plate or 9 X 13 glass dish (sometimes it looks like there wont be enough to go all the way around, but work with it and it will spread fine.)and bake for 10 minutes at 350.
In separate chilled bowl, whip cream until stiff peaks form. set aside 3/4 C of whipped cream. In first bowl add SF Pudding and sour cream to whipped cream. mix well.
Pour half of this mixture into cooled crust. With the reserved whipped cream add coconut and flavoring, mix well. Spread this on top of vanilla cream on crust. spread remainder of vanilla cream on top of coconut. Refrigerate covered for 1 hour.