When my husband, Rick, was diagnosed with type 2 diabetes, we started paying more attention to portion control and healthier meals. At first, I bought every diabetic cookbook I could find to support our new way of eating. I soon realized, with a few tweaks and a little creatively, I could adapt many of my own recipes without sacrificing the great taste. What follows is my version of the popular Heaven in Bowl recipe. It is rich, devilishly delicious, and sugar-free and can be found in our cookbook Sugar-Free and Simply Delicious
What follows is my version of the popular Heaven in Bowl recipe. It is rich, devilishly delicious, and sugar-free!
- 1 box sugar-free fudge brownie mix 2
- 2 13 oz packages sugar-free miniature peanut butter cups
- 4 cups 2% milk
- 2 5.1 oz boxes sugar-free instant vanilla pudding mix
- 1 cup creamy peanut butter all natural, sugar-free
- 4 tsp vanilla extract
- 1/2 8 oz carton frozen whipped topping, sugar-free thawed
-
Prepare brownie mix according to package directions. Make sure not to over bake the brownies. Cool on a wire rack; cut into 1/2-inch pieces.
-
Cut 1 ½ bags of peanut butter cups in fourths. Cut remaining cups in half; set aside for garnish.
-
In a large-sized bowl, whisk milk and pudding mixes for 2 minutes. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
-
Place a third of the brownies in a very large-sized bowl. Top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layer ensuring remaining brownies, cups, and pudding mixture. are mixed.
-
Cover with remaining whipped topping; garnish with reserved peanut butter cups.
-
Refrigerate until chilled.
