Chocolate Crumb Pie Recipe - Cooking Index
Chocolate Crumb Pie Recipe - Cooking Index
| 6 | Estee fudge cookies - crushed, divided | |
| Nonstick cooking spray - as needed | ||
| 1 | Unflavored gelatin | |
| 1 3/4 cups | 414ml | Skim milk |
| 1 | Sugar-free instant chocolate | |
| Pudding and pie filling mix | ||
| 1 | Estee whipped topping mix - prepared according | |
| To package directions |
Set aside 2 tablespoons cookie crumbs. Spray pie pan with nonstick cooking spray; coat pan evenly with remaining crumbs; side aside.
In small saucepan, sprinkle gelatin over 1/4 cup milk to soften. Cook over low heat until gelatin dissolves completely; remove from heat.
Prepare pudding according to package directions, using remaining 1 1/2 cups milk; beat in gelatin mixture. Fold in 1 cup whipped topping and spoon into prepared pan.
Spread remaining whipped topping over top of pie; sprinkle reserved cookie crumbs around edges and in center of pie. Chill several hours before serving.
This recipe yields 10 servings. Serving size: 1/10 recipe.
Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Fat.
Nutrition Facts: Calories 70; Calories from Fat 17; Total Fat 2g; Saturated Fat 1g; Cholesterol 2mg; Sodium 83mg; Carbohydrate 10g; Dietary Fiber 1g; Sugars 3g; Protein 3g.
Source:
American Diabetes Association at http://www.diabetes.org
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