Chocolate Pudding Pie
I haven’t met anyone yet who doesn’t enjoy this pie! I made it for Father’s Day and all but one piece was gobbled up and that is only because no one wanted to take that last piece from Dad as it’s one of his favorites. Being that I made this one for an occasion, the Oreo crust was used (and is delicious with this), but when preparing this for non-occasions, I usually reduce more fat and calories with my “mock” crust. See notes below.
Do let me know by posting if you try this and tell me how you liked it. Hope you enjoy!
Ingredients:
1-1/2 cup cold 2-percent or fat free milk
1 package (4 serving size) chocolate INSTANT pudding and pie filling
1 graham or Oreo pie crust
2 cups thawed reduced-fat whipped topping
Directions:
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk two minutes or until well blended. Spoon half of the pudding into the crust.
Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
Top with the remaining 1 cup whipped topping. Refrigerate at least 3 hours before serving. Store in refrigerator.
Recipe makes 10 servings, 1 slice each.
Notes:
- Of course you can use “regular” ingredients as oppose to the lower fat if desired. ;) You would add 40 calories and 2 grams of fat to each serving by doing so.
- You can save even more calories and fat by eliminating the crust completely and instead, using about 1/8 teaspoon graham crumbs. Spray your pie plate with non-stick cooking spray; sprinkle graham crumbs over until pie plate is covered with crumbs. This is what I call a “mock” crust.
