Back in November 2010 I shared a recipe from my wife for Pudding Bars (which I think of as Ambrosia). She just updated the recipe when sharing it with someone else, so here it is in her own words (as opposed to last time where she dictated it to me and I tweaked the text):
Ingredients
- 2 cups flour
- 1-1/2 cups finely chopped pecans
- 1/3 cup Truvia or Splenda (sugar substitute)
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1/3 to 1/2 cup Truvia or Splenda (sugar substitute) depends on how sweet you like it. I make it less sweet
- 1 carton (8 ounces) frozen whipped topping, thawed, divided (I usually substitute real whipped cream with Truvia or Splenda to sweeten)
- 2 tsp Vanilla (I use this in the whipped cream. Leave out if using cool whipped.)
- 3 cups cold milk
- 1 package (small) instant sugar-free chocolate pudding mix
- 1 package (small) instant sugar-free vanilla pudding mix
- Grated chocolate if desired for top
Directions
- In a bowl, combine the flour, butter, pecans and sugar substitute. Make it so it is crumbly but all mixed throughout. Press into an ungreased 13-in. x 9-in. baking dish.
- Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack.
- If using whipped cream you need this step - With a mixer, whip it stiff, (but not to butter) with the vanilla and sugar substitute. You will need to whip enough for multiple steps and set it aside.
- In a bowl, beat cream cheese and sugar substitute until smooth. Fold in 1 cup whipped topping/whipped cream. (I’m not gentle, I just throw it into the mixer.) Spread over cooled crust. (I sometimes mix up extra 1/2 carton cream cheese and 1/2 cup of whipped cream layer mix because I like this layer the most.)
- In another bowl, whisk milk and pudding mixes for 2 minutes. Spoon over cream cheese layer.
- Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping.whipped cream. Chill until set. Garnish with grated chocolate if desired. Cut into squares.
Yield: 12-15 servings.
Variation 1 – I’ve also made Banana Pudding bars but subbing the chocolate out for banana and cutting banana chunks over the cream cheese layer.
Variation 2 - I've also made Coconut Pudding bars by subbing out the chocolate for coconut. I then sprinkled toasted coconut on top.
Variation 3 – Use the cheesecake flavor instead of vanilla.
You can make all kind of flavor parings. Options are endless. Strawberry and cheese cake would be good. I need to try this!
Sugar substitute – Use Truvia or Splenda - DO NOT use Equal or Sweet'N Low
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