BUTTER PECAN
LAYER PIE
(from JoAnna Lund's Newsletter, Sept. 1994, P. 11)
1 (6 oz) Keebler graham cracker pie crust
1 (4 serving) pkg sugar-free instant butterscotch pudding mix
2/3 cup water
3/4 oz (3 Tablespoons) chopped pecans
1 (8 oz) pkg fat-free cream cheese
Sugar substitute to equal 2 Tablespoons sugar
3/4 cup Cool Whip Lite
1 teaspoon vanilla extract
In a medium bowl combine dry pudding mix and dry milk powder. Add water. Mix
well using a wire whisk. Stir in 2 Tablespoons chopped pecans. Pour into pie
crust. In a medium bowl stir cream cheese with a spoon until soft. Add sugar
substitute, Cool Whip Lite and vanilla extract. Mix gently to combine. Spread
evenly over butterscotch layer. Sprinkle remaining 1 Tablespoon chopped pecans
evenly over top. Serves 8.
Each serving equals:
HE: 1/2 Br, 1/2 Fa, 1/2 Pr, 1/4 SM, 1/2 Sl, 36 OC
206 calories, 8 gm Fa, 7 gm Pr, 26 gm Ca, 516 mg So
Diabetic: 2 St, 1 Fa
Weight Watchers: 4 points
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