I made this last weekend for a diabetic friend, so I made it with sugar free pudding and Splenda and it turned out yummy and very tender without the added corn starch. I made only 1/2 the recipe since I had the small box of pudding. I also shaped the dough into a long narrow rectangle on a parchment lined cookie sheet and it baked up nicely and then I cut it into triangles for the wedges---no flipping needed.

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