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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

3 Tablespoons pecans (reserved)

filling ingredients:

2 16-ounce cans pitted cherries in unsweetened juice (such as pear)

1 1/2 cups juice from canned cherries

1 cup 1% milk

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

if in season, a whole cherry to garnish each slice

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.

filling:

Distribute cherries on the baked cookie crust, and set aside.

Whisk milk into juice until blended. Add chocolate pudding powder. Heat on medium, stirring constantly, until at a full boil.

Pour hot pudding mix evenly over cherries, 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 5 minutes.

Garnish each slice with a whole cherry if available. Allow to cool and set at least 15 minutes. Serve warm or at room temperature. Makes 18 2" x 3" servings.

© 1995 by Jeanine DuBois

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