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LAYERED CHOCOLATE CREAM PIE (Low-Calorie Version) Crust: 1/2 c. margarine 22 honey graham crackers, finely rolled Filling: 1 (8 oz.) pkg. imitation cream cheese, softened 3 c. + 2 Tbsp. 2% milk (if using skim milk, use 2 1/2 c.) 1 pkg. (2 envelopes) D-Zerta whipped cream* 1 large pkg. Jell-O instant chocolate pudding sweetened with NutraSweet or any other diet instant pudding Preheat oven to 350 degrees. In a 9 x 13-inch baking pan, place graham cracker crumbs. Melt the margarine and pour over cracker crumbs, blending until well combined. Press mixture evenly over bottom of pan. Bake 5 minutes. Cool. Filling: *Prepare according to package directions. Refrigerate for a short time so whipped topping will harden. In a medium bowl, beat the cream cheese and 2 tablespoons milk with electric mixer, at high speed, until mixture is light and fluffy; fold in 1/2 the whipped topping. Spread the mixture evenly over the cooled crust. In medium bowl, prepare instant pudding, using 3 cups milk (or 2 1/2 cups skim milk). Mix with electric mixer at low speed. Spread evenly over whipped topping mixture. Top with remaining whipped topping. Sprinkle graham cracker crumbs on top as a garnish. Chill 4 to 6 hours. Makes 12 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |