This dessert recipe will definitely impress your family, friends, co-workers, mother-in-law, etc. They will think you really worked hard but you and I know differently and guess what–I’ll never tell! And here is another secret just between us; you can make it diabetic friendly and most would never know the difference. To make this dessert diabetic friendly here’s all you need to do. 1.) Use sugar-free vanilla wafers. 2.) Use sugar-free instant pudding mix. 3.)Replace the brown sugar with 2 tablespoons plus 2 teaspoons of Splenda’s Brown Sugar Blend.
PRALINE WAFER DESSERT
This recipe is cut from an old Keebler magazine advertisement.
45 Keebler Vanilla Wafers
1/2 cup flaked coconut
1/3 cup chopped pecans
1/3 cup brown sugar, packed
3 tbsps butter or margarine
1 pkg instant vanilla pudding mix
1 1/2 cups milk
1 cup heavy cream, whipped
Arrange 21 whole Vanilla Wafers in the bottom of a 9-inch springform pan. Cut a slight portion off of each remaining Vanilla Wafer forming a straight edge. Place those wafers, cut side down, around the edge of the springform pan lapping them slightly in a clockwise fashion.
Combine the coconut, pecans, brown sugar, and butter or margarine in a skillet. Cook over low heat, stirring constantly, until butter or margarine is melted. Continue to cook and stir until the mixture brwons lightly (about 5 minutes). Pour mixture onto a baking sheet to cool. When cool, break the coconut into coarse crumbles. Reserve 1/2 cup of the crumbles and set aside. Sprinkle the remaining crumbs over the Vanilla Wafer base.
Prepare pudding with milk as directed on the package. Fold in the whipped cream. Turn into the pan, spreading mixture gently to the edges of the standing wafers. Sprinkle the reserved crumbs over the top. Chill 4 hours or overnight. Cut into wedges to serve.
Yield: 6 to 8 servings.
Note: This is a great “make ahead dessert” for a busy day since it needs to refrigerate as long as overnight anyway.
Enjoy!
By: Grandma Linda
About the Author:
PRALINE WAFER DESSERT
This recipe is cut from an old Keebler magazine advertisement.
45 Keebler Vanilla Wafers
1/2 cup flaked coconut
1/3 cup chopped pecans
1/3 cup brown sugar, packed
3 tbsps butter or margarine
1 pkg instant vanilla pudding mix
1 1/2 cups milk
1 cup heavy cream, whipped
Arrange 21 whole Vanilla Wafers in the bottom of a 9-inch springform pan. Cut a slight portion off of each remaining Vanilla Wafer forming a straight edge. Place those wafers, cut side down, around the edge of the springform pan lapping them slightly in a clockwise fashion.
Combine the coconut, pecans, brown sugar, and butter or margarine in a skillet. Cook over low heat, stirring constantly, until butter or margarine is melted. Continue to cook and stir until the mixture brwons lightly (about 5 minutes). Pour mixture onto a baking sheet to cool. When cool, break the coconut into coarse crumbles. Reserve 1/2 cup of the crumbles and set aside. Sprinkle the remaining crumbs over the Vanilla Wafer base.
Prepare pudding with milk as directed on the package. Fold in the whipped cream. Turn into the pan, spreading mixture gently to the edges of the standing wafers. Sprinkle the reserved crumbs over the top. Chill 4 hours or overnight. Cut into wedges to serve.
Yield: 6 to 8 servings.
Note: This is a great “make ahead dessert” for a busy day since it needs to refrigerate as long as overnight anyway.
Enjoy!
By: Grandma Linda
About the Author:
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http:grandmasvintagerecipes.blogspot.com
Frank