2 1/3 c  Granulated sugar

      1    4.6 oz pkg JELLO Brand

           Vanilla cook & serve pudding
           Mix
      3 T  All natural butter flavored

           Sprinkles
      2 T  Dutch Processed European

           Style cocoa
      4 T  Instant non-fat dry milk

           Powder
      1 c  (+2T) water

      1 T  Pecan pieces (would be

           Optional)
  If using an electric stove, preheat the largest burner
  to highest setting Line a 6" x 8" x 2" pan or dish
  with aluminum foil.  No need to veggie spray the foil
  since the fudge will not stick.
  Combine all ingredients (except the pecan pieces) in a
  10" dutch oven (he uses cast iron).  Place on

  preheated burner and bring to a full rolling boil
  while stirring continuously - Cook 4.5 minutes,
  stirring continuously with a stainless steel whisk.
  Remove from heat and continue stirring until mixture
  stops boiling.
  Set a sheet pan (approx. 10" x 15") on top of a cold
  wet towel (cold tap water is fine).  Pour mixture onto
  the sheet pan.  Using a spatula, move mixture around
  so as to combine and blend those fudge crystals
  beginning to form on the bottom of the pan.
  After 2-3 minutes move sheet pan to a fresh cold towel
  and continue blending
  After a few minutes move sheet to another cold towel
  and as mixture starts to thicken begin moving and
  accumulating the mixture to the corner of the pan. As
  mixture becomes very thick, pour out into the foil
  lined pan. Spread fudge evenly and sprinkle the pecan
  pieces on top.
  Posted by Jeanne Chappell  to the
  Fatfree Digest [Volume 13 Issue 26] Dec. 26, 1994.
  :From No Fat Fudge by Norman Rose:
  FATFREE Recipe collections copyrighted by Michelle
  Dick 1994. Used with permission. Formatted by Sue
  Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
  1.80C!