PA Baker
Master Chef
Double Chocolate Pudding Pie
1 ½ c cold skim milk, divided
1 pkg (4-serving size) Jell-O Devil’s Food Flavor Fat-free Instant Pudding and Pie filling
1 tub (8 oz) Cool Whip Lite, thawed, divided
1 (6 oz) Keebler Reduced Fat Graham Cracker Pie Crust
1 pkg (4-serving size) Jell-O White Chocolate Flavor Fat Free Instant Pudding and Pie filling
Pour ¾ c cold milk into medium bowl.
Add devil’s food flavor pudding mix and beat with wire whisk 1 minute (mixture will be thick).
Gently fold in ½ of the whipped topping. Spoon evenly into crust.
Pour remaining ¾ c cold milk into another medium bowl. Add white chocolate flavor pudding mix. Beat with wire whisk 1 minute (mixture will be thick). Gently fold in remaining whipped topping. Spread over pudding layer in crust.
Refrigerate 4 hours or until set. Garnish if desired.
Store leftover pie in refrigerator.
Cal: 270
Fat: 7 grams
1 ½ c cold skim milk, divided
1 pkg (4-serving size) Jell-O Devil’s Food Flavor Fat-free Instant Pudding and Pie filling
1 tub (8 oz) Cool Whip Lite, thawed, divided
1 (6 oz) Keebler Reduced Fat Graham Cracker Pie Crust
1 pkg (4-serving size) Jell-O White Chocolate Flavor Fat Free Instant Pudding and Pie filling
Pour ¾ c cold milk into medium bowl.
Add devil’s food flavor pudding mix and beat with wire whisk 1 minute (mixture will be thick).
Gently fold in ½ of the whipped topping. Spoon evenly into crust.
Pour remaining ¾ c cold milk into another medium bowl. Add white chocolate flavor pudding mix. Beat with wire whisk 1 minute (mixture will be thick). Gently fold in remaining whipped topping. Spread over pudding layer in crust.
Refrigerate 4 hours or until set. Garnish if desired.
Store leftover pie in refrigerator.
Cal: 270
Fat: 7 grams
