“This recipe comes from Carbohydrate Counting Made Easy Cookbook, Sponsored By: The Diabetes Support Group At Knoxville Area Community Hospital. Chef joeknee told me she uses 2 1/2 tablespoons Splenda, that will be helpful, as my recipe did not say how much to use.”
READY IN:
10mins
YIELD:
8 1 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine pudding, 2 cups milk, vanilla and sugar substitute in a bowl; mix according to pudding directions.
  2. Pour into a half gallon container with tight fitting lid.
  3. Add 3 cups milk; shake well.
  4. Add evaporated milk and shake.
  5. Add remaining milk; shake well.
  6. Chill.

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