JELLO PUDDING PECAN PIE RECIPE RECIPES

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SUGAR-FREE PECAN PIE RECIPE - TABLESPOON.COM



Sugar-Free Pecan Pie Recipe - Tablespoon.com image

Can sugar-free and pie exist in the same universe? Absolutely they can! Give this easy sugar-free pecan pie a try and your guests who need an alternative to the sugar-laden dessert table will be oh so grateful. And for the rest at the table, we’re pretty sure they won’t be able to taste the difference, either.

Provided by TBSP Kitchens

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 7

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
5 teaspoons sugar substitute for baking
1 cup sugar free breakfast syrup
1 teaspoon vanilla
3 eggs
1 cups pecan halves
1/3 cup butter, melted

Steps:

  • Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  • In large bowl, mix eggs with the sugar substitute. Stir in syrup, vanilla and melted butter. Stir in pecans. Pour into pie crust.
  • Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE ...



Grandma's Lime Green Jello Salad Recipe (with Cottage ... image

Grandma's Lime Green Jello Salad Recipe (with Cottage Cheese & Pineapple) is a retro lime jello salad that my husband's grandma made for many holiday meals. To continue with the tradition, I make this every Thanksgiving.

Provided by Brandie Valenzuela

Total Time -457591 hours 31 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 8

Number Of Ingredients 7

1 cup crushed pineapple (drained with juice reserved)
1 cup water (more or less depending on what’s needed, see instructions below)
2 packages lime jello (3 oz each)
1 cup mayo
1 cup evaporated milk (canned)
1 cup small curd cottage cheese
1/2 cup walnuts (chopped)

Steps:

  • In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
  • Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
  • In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
  • Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

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