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Instructions |
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Unwrap the ready crust. Take out the glass-measuring cup. Put 1/2 c. of Splenda sugar in the glass measuring cup. Put 1/4 c. corn starch into the cup. Put 1/4 c. cocoa into the cup. After this you mis it all together with a rubber scraper. You then add 1 c. milk into the cup. Mix with the scraper.
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Crack 3 eggs into the egg separator and put the yoke into the cup and the rest into a bowl. (Do one at a time, not all at once.) Then use a whisk to mix everything in the cup.
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You then micorwave this for 2-3 minutes, take it out and mix it whith the whisk, and then put it back in. You repeat this until the pudding material is thick and be sure not to over microwave it.
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After this, add 1 t. vanilla into the cup and mix. Then pour into the ready crust. Spread it out and make sure it is even and try to get it flat. Put it in the refrigerator and it will be ready to eat after.
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| Serving
Suggestions |
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Cool Whip
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Originally Submitted
11/3/2011
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