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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Becky Thompson of Maryville, Tennessee came up with this quick pie with she needed a low-fat dessert for a get together. My husband picked this pie over apple pie, which he generally prefers, she recalls. He raves about how good it is. Ingredients:
1-3/4 cups reduced-fat whipped topping, divided |
1 reduced-fat graham cracker crust (8 inches) |
1 cup fresh raspberries |
1 cup fresh blueberries |
sugar substitute equivalent to 1 tablespoon sugar |
1 cup cold fat-free milk |
1 package (1 ounce) sugar-free instant white chocolate pudding mix |
Directions:
1. Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping.
2. In a bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick. Carefully spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set. Yield: 8 servings.
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