In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.
In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.
This is a Light and low carb pie and a Diabetic Friendly one.
NOTE: I have modified the original recipe.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	269.05 Kcal (1126 kJ)
Calories from fat	229.22 Kcal
		% Daily Value*
Total Fat	25.47g	39%
Cholesterol	92.18mg	31%
Sodium	57.96mg	2%
Potassium	151.35mg	3%
Total Carbs	8.2g	3%
Sugars	4.64g	19%
Dietary Fiber	0.04g	0%
Protein	3.13g	6%
Vitamin C	0.8mg	1%
Iron	2.4mg	13%
Calcium	117.2mg	12%

Amount Per 100 g
Calories	198.8 Kcal (832 kJ)
Calories from fat	169.37 Kcal
		% Daily Value*
Total Fat	18.82g	39%
Cholesterol	68.11mg	31%
Sodium	42.83mg	2%
Potassium	111.84mg	3%
Total Carbs	6.06g	3%
Sugars	3.43g	19%
Dietary Fiber	0.03g	0%
Protein	2.31g	6%
Vitamin C	0.6mg	1%
Iron	1.8mg	13%
Calcium	86.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.