Serving Size:
3" x 2-1/2" piece

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 1 cup all-purpose white flour
  • 1/2 cup trans=fat free unsalted margarine or butter
  • 8 ounces light cream cheese
  • 8 ounces whipped dessert topping
  • 1 cup granulated sugar
  • 4 cartons ready-to-eat vanilla pudding
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut, sweetened


  1. Preheat oven to 350° F. Set margarine, cream cheese and whipped topping to soften.
  2. Combine flour and margarine, and press into a 9 x 13-inch pan. (Do not grease or spray pan with nonstick spray.)
  3. Bake for 20 to 25 minutes until crust starts to brown. Cool for 10 minutes.
  4. Combine cream cheese, sugar and half of the whipped topping in a bowl and blend until smooth. Spread over cooled crust.
  5. In a small bowl combine pudding and vanilla extract. Spread pudding over cream cheese mixture.
  6. Top with remaining whipped topping. Sprinkle coconut on top. Refrigerate for 30 minutes before serving. Cut into 15 servings. Enjoy!

Helpful hints

  • Ready-to-eat pudding is lower in phosphorus and sodium compared to the cook and serve or instant pudding mix. Snack Pack Pudding® brand ready-to-eat vanilla pudding does not contain phosphate additives, however it is high in calcium, so avoid if you are on a low calcium diet.
  •  Use four 3.25 ounce containers, (1 package) of ready-made pudding.
  • Try different flavors of pudding for a variety of tastes.
  • Substitute Splenda® or other low calorie sweetener for sugar to reduce carbohydrate to 19 grams per serving (one carbohydrate choice).

Nutrients per serving

Calories 232

Protein 3 g

Carbohydrates 30 g

Fat 11 g

Cholesterol 7 mg

Sodium 112 mg

Potassium 58 mg

Phosphorus 40 mg

Calcium 101 mg

Fiber 0.4 g

Kidney and kidney diabetic food choices

  • 1/2 milk
  • 1/2 starch
  • 1/2 high calorie

Carbohydrate choices


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