I love those layered pudding desserts, you know the ones with a nut crust, pudding and then cool whip on top. I think those are yumy! So I decided to try to make my own THM version and this is what I came up with.
I call it Drumstick Dessert because when I tasted it I was reminded of those drumstick ice cream cones I used to eat many moons ago.
Here are pictures of the process with the recipe to follow.
First I put 2 cups of almonds (raw, whole) in my food processor and blended them up until they looked like this.
Then I added 2 Tbsp melted butter and 1 packet of Truvia (you can do the on plan sweetener of your choice and to your taste). Mixed it again until it looked like this, just a few pulses.
Then I pressed that mixture into an 8 inch pie plate, I just used my fingers to push it down.
** I have to let you know that I only used half of my nut mixture for the crust, it made more than I thought it would. So I just put the rest in a glass jar in the fridge to use as topping for my yogurt later.
Next I added "Choco Pudding" from Trim Healthy Mama pg 366. This had been made the day before and sitting in my fridge. I recommend it be firmed up a little before using in this recipe.
Then I layered on some home made cool whip, you can find my recipe for that here.
Then I grated on some "Skinny Chocolate", recipe in book on page 371. I had the made the chocolate several days before and had it in my freezer.
Here is the finished product again, please excuse the chocolate sprinkles on the counter. I tend to make a mess when I cook, don't you?
2 cups raw almonds
2 Tbsp butter, melted
1 pkt Super Sweet Blend
(can definitely cut this amount in half unless you like a lot of nuts in your crust or you want leftovers for a yummy yogurt topping later)
Choco pudding pg 366 in Trim Healthy Mama
(make home made cool whip using recipe here)
Small amount of Skinny Chocolate, pg 371 in Trim Healthy Mama
For the crust just process the almonds in your food processor until crumbly (or chop by hand). Then mix in melted butter and Truvia. Press half of this mixture into an 8 inch pie pan. Store the other half in the fridge for another use later. Scoop your pudding onto your crust and spread around evenly. Then spread your "cool whip" onto your pudding, be careful because if you push too hard you will smear the pudding as well. I just put big blobs around every where and then gently spread it to even up the top. Then grate a small amount of Skinny Chocolate on top. (this step is optional but it makes it look pretty!) Keep cold until ready to eat.
*I made this earlier in the day to take to our bible study Saturday evening and I placed it in the fridge until time to go. I did this hoping my pudding would thicken up even more but it froze the cool whip instead. Now, I have to say the frozen cool whip gave it the "ice cream" coldness and was really yummy. All that to say that you can store it in the fridge or the freezer, they both work it just changes the texture of the cool whip.