Here's my diabetic chocolate spin-off of the strawberry pretzel dessert that I shared yesterday.
Actually, it's not totally sugar-free but pretty close.
You know, just because you have diabetes doesn't mean that you can never enjoy dessert again. You just need to improvise a little and know your limits.
Don't go eating the whole thing at once!
Peanut Butter Chocolate Pretzel Dessert
1 1/2 cups crushed pretzels
3 tbsp. butter, melted
1 1/2 tsp. Splenda
1 small box sugar free chocolate pudding
1 small box sugar free vanilla pudding
3 1/3 cups milk, divided
2 tsp. peanut butter
8 oz. tub of Cool-Whip (the sugar-free kind)
Place pretzels, butter & Splenda in an 8x8 baking dish.
Mix well and then press into the bottom of the pan.
Bake in a 400 degree oven for 6 minutes.
Let cool completely.
Once crust is cooled begin making your pudding layers.
In a bowl, mix by hand (no electric mixer) the vanilla pudding with 1 and 2/3 cup of milk.
Whisk in the peanut butter.
Fold in half of the container of Cool Whip.
Spread mixture over top of pretzel crust.
Now make your chocolate layer.
Mix by hand, the chocolate pudding and 1 and 2/3 cup of milk.
Fold in the rest of the Cool Whip.
Spread on top of the vanilla pudding layer.
Refrigerate and ENJOY!
You may remember the mousse pudding from THIS post last year.
The only differences are that I used less peanut butter in today's recipe and placed it all on a pretzel crust.
The saltiness of the pretzels goes great with the sweetness of the pudding.
It's getting late so I'm off to bed.