Chocolate Pudding Pie with Homemade Graham Cracker Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
- 12 graham cracker sheets- 7.5 tbs Brummel & Brown butter blend- 1/4 and 1/8 cup of Splenda- 2 packages Jello Cook & Serve Sugar-Free, Fat-Free Chocolate Pudding- 3.5 cups nonfat milk- 1 tub fat free Cool Whip
Crush graham cracker sheets in ziploc baggie with rolling pin or a heavy tin can. Melt butter in large microwave-safe bowl. Add graham cracker crumbs and Splenda to melted butter, mix to all ingredients are blended (note: mixture will still be crumbly). Pat into pie pan. Bake at 350 for 8 minutes. Meanwhile, cook pudding according to package, using 3.5 cups skim milk. Cool both pie crust and pudding mixture in fridge or even freezer to speed things up. When cooled, fold Cool Whip into pudding in 3 parts. Pour into cooled pie crust and cover with saran wrap. Chill overnight. Makes 8 large servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MARIELLE228.
Number of Servings: 8
Recipe submitted by SparkPeople user MARIELLE228.
Nutritional Info Amount Per Serving
- Calories: 277.2
- Total Fat: 6.4 g
- Cholesterol: 2.1 mg
- Sodium: 446.4 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 1.5 g
- Protein: 5.2 g
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