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DOUBLE CHOCOLATE PIE

Source of Recipe

Taste of Home Magazine – C. LaNaye, Alabama


Recipe Introduction

Plan ahead…needs to chill for at least 4 hours. Exchanges
Serves: 8

1-1/2 c. cold fat-free milk, ‘divided’
1 pkg. sugar-free instant chocolate fudge pudding mix
1 carton (8 oz.) fat-free frozen whipped topping, thawed, ‘divided’
1 reduced-fat graham cracker crust (8 oz.)
1 pkg. (1 oz.) sugar-free instant white chocolate or vanilla pudding mix
Semisweet chocolate curls and shavings, optional

In a bowl, whisk 3/4 c. milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 c. whipped topping. Spread into crust.

In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping.

Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.

One piece (calculated w/o garnish) equals: 191 calories…3 m fat (1 gm saturated)…1 mg cholesterol…426 mg sodium…34 gm carbohydrate…trace fiber…3 gm protein ++++ Exchanges: 2 starch…1 fat