Chocolate Pudding Pie - Lite Version
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!
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INGREDIENTS
Nutrition- 1 1⁄2cups cold 1% low-fat milk
- 1(1 ounce) package sugar-free instant chocolate pudding mix
- 6ounces oreo cookie prepared pie crusts (or graham cracker crust, your choice)
- 1(8 ounce) container fat-free cool whip
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DIRECTIONS
- 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.
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