Description
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!
Ingredients
- 1% Low-fat Milk
- Sugar-free Instant Chocolate Pudding Mix
- Pie Crusts
- Fat-free Cool Whip
Instructions
- 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