Cookies and Cream Pudding

The story of how this pudding came to be does not highlight one of my prouder moments.  It happened years ago when the awesome boyfriend and I first started trying to take better care of our health.  If you are a regular reader then you know that my battle with sugar was long and difficult.  They say that it takes two weeks to break a habit but for me and sugar it was more like 12 weeks before the cravings finally stopped.

The first few weeks without sugar were very challenging and there may or may not have been an incident where I threw myself, flailing, onto the bed like a child proclaiming that this was too hard and I was quitting.  The awesome boyfriend in his infinite wisdom dragged me to the grocery store and assured me that we would find something there to cure a sweet tooth.

We came home with a plethora of goodies including sugar free popsicles, low carb ice cream with sugar free chocolate sauce, peanut butter, very dark chocolate, and dry pudding mix.  After some careful calculations we decided that making the pudding with heavy cream instead of skim milk might yield some tasty, lower carb results.  I'm glad we tried it because it is delicious, and super easy to make.

Ingredients

1 box sugar free Jello pudding in chocolate fudge flavor

2 C heavy whipping cream

Directions

1. Add entire contents of dry pudding mix to a large bowl.  
2. Add 2 Cups heavy cream to dry pudding mix.  
3. Stir briskly with a whisk or a fork until powder has dissolved and there are no lumps.  
4. Use a spatula to transfer pudding to whatever containers you plan to store or serve it in.  
5. Place containers in refrigerator for 5-10 minutes.  
6. Serve cold.  Enjoy!  

Notes

• You don't actually have to transfer the pudding to smaller containers.  Sometimes I transfer it to cupcake size cups if I'm bringing it to a party, or I transfer it into single serve containers to keep at home.  If you have good self control you can just keep in the large bowl.  
• Make sure that whatever you store the pudding in has a lid.  You'll get a weird film on the top of it if you don't cover it in the fridge.  
• This dish is very calorie dense, so even though the carbs are low you'll want to keep an eye on that and not stuff yourself with it.  The entire recipe has about 630 calories so govern yourselves accordingly.  If you split it into 4 servings each one will have 160 calories and 7 net carbs.  Split it into 6 servings and each will have 105 calories and 4.5 net carbs.  

Halfway through I remembered that there are 2 Cups in a pint.
Go, team elementary school math.  

Tastes just like cookies and cream- I promise!