Recipe by Chef 167408
My son, Christopher, calls this diarrhea pie but I call i 5 layer dessert. Anyway, he(and everybody else)loves this dessert. It does not make you have diarrhea!
Top Review by Mindy2
Oh my goodness! I made this last night for our Thanksgiving dinner this evening. My DB, his adult son and daughter, and my neighbor are all diabetic. Instead of using regular pudding, I used sugar free pudding. I also used skim milk, low fat cream cheese, and low fat Cool Whip. We couldn't find Oreo crusts, so we used a chocolate cookie crust. I did not put the Cool Whip on until I was ready to serve. What a great hit this was! My stepdaughter thought she would try it using crushed Nilla wafers as a crust. She also came up with the an idea to possible use fat free vanilla pudding instead of powder sugar to cut down even more on the sugar. This one is a keeper! Thank you, Chef 167408!
- 2 (9 inch) Oreo cookie pie crusts
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (3 ounce) package instant butterscotch pudding mix
- 1 (3 ounce) package chocolate fudge instant pudding mix
- 3 cups milk, divided into 1 1/2 c. each
- 16 ounces Cool Whip
Directions See How It's Made
- Set aside crusts.
- Mix together creme cheese and powdered sugar until creamy.
- Divide mixture (I use guesstamation) equally and put in the bottom of the 2 pie crusts.
- In a separate bowl, add 1 1/2 cups milk and the pkg. of butterscotch pudding. Mix well with a whisk.
- Add on top of creme cheese mixture, evenly, about 3/4 cup per pie.
- Place in refrigerator until set about 15 minutes.
- In a bowl put 1 1/2 cups milk and the pkg. of chocolate pudding.
- Pour on top of butterscotch pudding that is set.
- Put in icebox and allow chocolate pudding to set up.
- Divide 16 oz Cool Whip and frost on top of chocolate pudding. Keep refrigerated.