Vanilla Pudding
3 T cornstarch
2/3 c Splenda
1 1/4 c evaporated milk
1 1/4 c water
2 eggs
1 1/2 tsp vanilla
In medium saucepan, combine the cornstarch, Splenda, evaporated milk, water and beaten eggs. Whisk until smooth. Cook while stirring over medium heat until the pudding is thick and bubbly. Cook for an additional minute. Remove from heat, and stir in vanilla. Pour into bowl or serving dishes. Cover with plastic wrap, and chill. Serve with whipped cream.
To use as pie filling, add 1 additional tablespoon of cornstarch when cooking.
