Okay my husband was recently diagnosed with diabetes so I've been researching what he can eat and enjoy safely. I used vital wheat gluten flour beings it's low carb, Philadelphia Neufchâtel cheese, swerve confectioners zero calorie sweetener, cool whip lite, sugar free butterscotch & sugar free cheesecake puddings. It was soooo good. I used this recipe as a base but did what works for us.

I used this recipe as a guide and it turned out very well! I used finely ground pecans and no flour in the base layer. I used monk fruit sweetener. I used a couple of chocolate protein shakes in place of the milk for the pudding layer. My pudding was all chocolate because I was trying to imitate my mother's chocolate 4 layer pie. It was delicious! Definitely a keeper! Thank you for the post!

Making this for Christmas (2014). Took advice and got SF Lemon. I thought that would be delish. Subbed whole wheat for white flour - hope it works. I didn't buy pastry flour but keeping that in mind due to protein for next time. I'll post the review of how this went over! Thank you.

A dear friend of mine, who is also my office manager, is diabetic, and I was tasked with getting him a cake for his birthday. He told me not to get him a cake, as he would not be able to eat it. So I searched and found this recipe and it was a total hit with the entire staff! I substituted lemon pudding for the butterscotch, and he almost didn't have any to take home. The other girls had at least two servings, and one had three! It is delicious. One of the girls said that the bottom layer tasted like Pecan Sandies! BTW, I used pecans as the nuts, although it does not specify type. I am going to make it using chocolate pudding!

I prepared and served this to my family, 3 of which struggle with diabetes. They were delighted that they were able to enjoy a portion of dessert that tasted like a "treat" Family members that dd not have diabetes indicated that they recipe was flawless!!! Kudos to whoever thought of this combination of flavors!

I am looking for advice regarding this recipe. Does anyone know if Splenda or equal is still OK for diabetics? Also, can this dessert be made and frozen? I need to make a dessert a couple days in advance of an event and I need it to travel 2 hours from where I make it to where I serve it.

I am a diabetic and although the above recipe is sugar free don't forget to count for the carbohydrates and fat content. I have made this for holiday's with sugar free lemon pudding and it is delicious. Butterscotch sounds yummy also..

You can use organic pastry flour as this has protein and is very low on glycemic index and much better for diabetics or anyone as it helps to stabilise blood sugar thereby avoiding crashes caused by carbs.

I like this receipt.

We have a person in my family that is sensitive to cream cheese, so I substitute a dollop of sour cream instead- approx 1/2 c. (to taste). That will also shave off some extra calories and fat, and we don't taste the difference.
Also, we prefer to use slivered almonds for the chopped nuts, and use about 1/2 c. of Splenda instead of Equal (to taste).