Ingredients
-
1 1/2
-
1
-
6
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
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!,I was looking for a Christmas meal dessert that was both chocolate and light and this fit the bill perfectly! Everyone that opted for this over the heavy pecan pie, was pleasantly surprised with the flavor and lovely texture your pie recipe offered. * I did use skim milk in place of the 1% milk and layered it on a chocolate crumb crust. Thanks so much!,I was looking for a Christmas meal dessert that was both chocolate and light and this fit the bill perfectly! Everyone that opted for this over the heavy pecan pie, was pleasantly surprised with the flavor and lovely texture your pie recipe offered. * I did use skim milk in place of the 1% milk and layered it on a chocolate crumb crust. Thanks so much!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pour Milk Into a Large Mixing Bowl. |
|
2
Done
|
Add Dry Pudding Mix. |
|
3
Done
|
Beat With Wire Whisk For 2 Minutes. |
|
4
Done
|
Spoon Half of Pudding Mix Into Crust. |
|
5
Done
|
Gently Stir 1 Cup of Whipped Topping Into Remaining Pudding Mix Still in the Bowl. |
|
6
Done
|
Spoon Over Pudding Layer in the Crust. |
|
7
Done
|
Top With the Remaining Cool Whip. |
|
8
Done
|
Refrigerate at Least 3 Hours. |
|
9
Done
|
Store in Refrigerator. |
