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cookie crust ingredients:

2 cups biscuit mix

1/4 cup pecan pieces

2/3 cup pitted dates

2 egg whites

1 teaspoon vanilla

3 Tablespoons warm water

6 Tablespoons butter

filling ingredients:

1 20-ounce can crushed pineapple in its own juice

1/4 cup pineapple juice concentrate

1 1/4 cup 1% milk

6-serving package non-instant sugar-free chocolate pudding

2 Tablespoons pecans (reserved)
 

instructions:

Preheat oven to 350 degrees.

crust:

Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in 1/4 cup pecans. Set aside.

Use a food processor or blender to purée dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended.

Press the moist dough to the edges of a 9" x 11" pan or into two 9" pie pans. The crust will be about 1/4 inch thick.

Bake 7-10 minutes at 350 degrees until light brown on top edges. Set aside.

filling:

Leave oven at 350 degrees.

Drain 3/4 cup juice from pineapple into a pan to be used later. Finish draining crushed pineapple, and distribute pineapple bits evenly on the baked cookie crust. Set aside.

Returning to the pan of pineapple juice, add pineapple juice concentrate, and whisk milk into juices until blended. Add chocolate pudding powder. Heat on medium, stirring constantly, until at a full boil.

Pour hot pudding mix evenly over pineapple, just covering the edges of the crust.

Bake at 350 degrees 7-10 minutes; then sprinkle on top 2 Tablespoons finely chopped pecans, and bake for an additional 3 minutes.

Allow at least 15 minutes to cool and set. Serve warm or at room temperature. Makes 18 2" x 3" servings. 

© 1995 by Jeanine DuBois

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