Donna's Delight

This is a recipe my husband grew up with. I don't know who Donna is...but its really yummy!

See below the original recipe for a keto friendly version.

Donna's Delight:
Crust:
1 cup butter
2 cups flour
1 1/2 to 1 3/4 cup nuts, chopped fine
Preheat oven to 350 degrees. Mix all crust ingredients together until smooth and pat out into a 9x13" cake pan. Bake at 350 degrees for 15 minutes. Let cool completely.

Layer 1 Filling:
16 oz cream cheese, softened
2 cups powdered sugar
1 pint heavy whipping cream
Whip the cream cheese and powdered sugar together until light. Whip the cream in a cold bowl with cold beaters until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread in the bottom of the cooled pie crust.

Layer 2 Filling:
1 large package instant chocolate pudding
1 small package instant vanilla pudding
milk
Mix the puddings together as directed on the package. Spread on top of the cream cheese layer.

Layer 3 Filling:
1 carton cool whip
shaved milk chocolate (optional)
Spread cool whip on top of pudding layer. Sprinkle with shaved chocolate. Chill, serve.


Keto Delight!  The secret to making this keto is to make your own pudding from scratch. It's a lot easier than it sounds, and much healthier than the boxed stuff...BUT, you can use the boxed stuff if you wish. You'll have to use higher carb cow's milk if using the instant boxed version because it won't set up right with almond or coconut milk.  The homemade version of pudding comes from Wholesome Yum. 

Crust:
2 2/3 cup walnut halves
3 Tbsp butter1 Tbsp powdered erythritol or other keto approved sweetener

Preheat oven to 350 degrees. Finely chop the nuts in a blender or food processor. Melt the butter. Mix the butter, nuts, and sweetener together. Spray a 9x13" cake pan with pan spray. Press the nut mixture into the bottom of the pan. It will be thin. Keep pressing and working it until it covers the bottom evenly. Bake at 350 degrees for 8-10 minutes, or until lightly browned. Remove from the oven and let cool completely.

Layer 1 Filling:
8 oz cream cheese, softened
1 cup powdered erythritol
1 cup heavy whipping cream

Whip the cream cheese, and powdered erythritol together until light. Whip the cream in a cold bowl with cold beaters until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread in the bottom of the cooled pie crust. Cover and place in the refrigerator.

Layer 2 Filling:

2 cups heavy cream (divided into 1/4 cup and 1 3/4 cup)
1 1/2 tsp unflavored gelatin powder
1/3 cup powdered erythritol
1/4 cup cocoa powder
1/4 tsp sea salt
2 tsp vanilla extract

 

Pour 1/4 cup heavy cream into a small bowl. Sprinkle the gelatin powder on top (don't just dump it in), and whisk together immediately. Set aside. In a medium saucepan over medium-low, stir together the remaining heavy cream, powdered sweetener, cocoa powder and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and bubbling near the edges.

Remove from heat. Stir in the vanilla extract. Add the gelatin, which will be thick, to the pan. Whisk until smooth and dissolved. Let the pudding cool for about 10 minutes. Whisk again to get rid of any film on top. Refrigerate for at least 2 hours, until firm. Spread on top of the cream cheese layer.

Layer 3 Filling:
2 cups heavy whipping cream
3 Tbsp powdered erythritol
shaved milk or dark chocolate (optional)
Whip the cream and sweetener in a cold bowl with cold beaters until it reaches your desired consistency. Spread the whipped cream on top of pudding layer. Sprinkle with shaved chocolate. Cover, chill, serve.