Recipe by Lady Dancer
This recipe came from the Kraft Foods fall edition. I took their suggestion to save calories and made the appropriate adjustments. I chose also to use a graham cracker crust rather than an Oreo cookie crust, but either works equally well. I didn't have any chocolate to curl for garnish for the photo, but that wouldn't add TOO many calories and might just have to be included next time!
Top Review by LUVMY2BOYS
My husband wanted pudding pie but I am watching his waistline (wink wink!) so this recipe was a lifesaver! I see that a "1 oz" pudding pkg is listed but all I could find where I live was a 1.4 oz pkg---I weighed out 1 oz for this recipe but now I think the whole pkg could have been used--so I may do that next time. I used skim milk as well & a reduced fat graham cracker crust. It was kind of warm that day so the pie didn't "set" as well after 3 hours--but hubby still loved it. This may sound "rookie" but I wasn't sure if the pie should be covered in the fridge. Needs to be uncovered in order to firm up--just in case anyone has the same questions!! I hope to make this again--it was so so easy & good
- 1 1⁄2 cups cold 1% low-fat milk
- 1 (1 ounce) package sugar-free instant chocolate pudding mix
- 6 ounces oreo cookie prepared pie crusts (or graham cracker crust, your choice)
- 1 (8 ounce) container fat-free cool whip
Directions See How It's Made
- Pour milk into a large mixing bowl.
- Add dry pudding mix.
- Beat with wire whisk for 2 minutes.
- Spoon half of pudding mix into crust.
- Gently stir 1 cup of whipped topping into remaining pudding mix still in the bowl.
- Spoon over pudding layer in the crust.
- Top with the remaining Cool Whip.
- Refrigerate at least 3 hours.
- Store in refrigerator.