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Prep Time: 15 Minutes Cook Time: 345 Minutes |
Ready In: 360 Minutes Servings: 10 |
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My aunt makes an ice cream version of this recipe and I tweaked it to make it lower in calories. It came out great! You'll never miss the fat, I promise. Ingredients:
15 reduced-fat oreo cookies, crushed (about 1-1/2 cups crumbs) |
3 tablespoons light butter, melted |
1 (8 ounce) container cool whip lite, thawed, divided |
1 cup nonfat milk (cold) |
1 (3 1/2 ounce) package sugar-free instant vanilla pudding mix, and pie filling mix |
2 baker's semi-sweet chocolate baking squares, melted |
1/3 cup fat-free sweetened condensed milk |
Directions:
1. MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate.
2. Reserve 1/2 cup whipped topping; refrigerate.
3. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended.
4. Gently stir in remaining whipped topping. Spoon into crust.
5. Mix melted chocolate and condensed milk until well blended. Spoon over pie.
6. Cut through chocolate mixture several times with knife for marble effect.
7. FREEZE 6 hours or until firm. Remove pie from freezer 15 minute before serving. Top with reserved whipped topping.
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