Double Chocolate Pudding Pie Recipe - Cooking Index
Double Chocolate Pudding Pie Recipe - Cooking Index
| 1 1/2 cups | 355ml | Cold skim milk - divided |
| 1 | Jell-o devil's food flavor | |
| Fat free instant pudding & | ||
| Pie filling - (4-serving size) | ||
| 8 oz | 227g | Cool whip lite topping - thawed, divided |
| 1 | Keebler reduced fat graham | |
| Cracker pie crust | ||
| 1 | Jell-o white chocolate fat | |
| Free instant pudding & pie | ||
| Filling - (4-serving size) |
Pour 3/4 cup of milk into medium bowl. Add Devil's Food flavor pudding mix.
Beat with wire whisk for one minute. (Mixture will be thick.) Gently stir in 1/2 of the Cool Whip.
Spoon evenly into crust. Pour remaining 3/4 cup of milk into another medium bowl.
Add White Chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in remaining Cool Whip.
Spread over pudding layer in crust. Refrigerate 4 hours or until set.
Garnish, if desired. Store leftover pie in refrigerator.
Source:
McCall's May 1997
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