Total Time
Prep 10 mins
Cook 0 mins

This is an adopted recipe that looks great. The original introduction said "I found this in a Joanna Lund Diabetic cookbook. It's wonderful...gobbled down by diabetics and non-diabetics alike! The directions call for refrigeration, but I usually make it a frozen pie instead."

Ingredients Nutrition

  • 1 (3 ounce) package sugar-free instant chocolate pudding mix
  • 23 cup nonfat dry milk powder
  • 1 13 cups water
  • 1 cup light whipped topping
  • 1 (6 ounce) chocolate cookie pie crust
  • 34 teaspoon mint extract
  • 3 -4 drops green food coloring
  • 1 tablespoon mini chocolate chip


  1. In medium bowl, combine dry pudding mix and dry milk powder.
  2. Add water.
  3. Mix well using wire whisk (or put in container with tight lid and shake until mixed).
  4. Blend in 1/4 cup whipped topping.
  5. Pour mixture into pie crust.
  6. Refrigerate while preparing topping.
  7. In a small bowl, combine remaining 3/4 cup whipped topping, mint extract, and food coloring.
  8. Spread topping mixture over set filling.
  9. Sprinkle chocolate chips evenly over top.
  10. Refrigerate at least 1 hour.
  11. Enjoy!