Low Calorie Chocolate Layer Pie
Yield
8 servingsPrep
15 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| ⅓ | cup |
margarine
reduced calorie, melted |
|
| ½ | cup |
whipped topping, prepared
light |
|
| ½ | cup |
cream cheese (reduced-fat)
soft |
|
| ¼ | cup |
powdered sugar
|
|
| 1 | package |
pudding
reduced calorie |
* |
| 1 | cup |
milk, skim
or 1% |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 79 | ml |
margarine
reduced calorie, melted |
|
| 118 | ml |
whipped topping, prepared
light |
|
| 118 | ml |
cream cheese (reduced-fat)
soft |
|
| 59 | ml |
powdered sugar
|
|
| 1 | package |
pudding
reduced calorie |
* |
| 237 | ml |
milk, skim
or 1% |
Directions
Preheat oven to 350℉ (180℃).
Combine flour and margarine in a 9 inch pie plate, spreading flour mixture evenly over bottom of plate.
Bake 15- 20 minutes, until golden.
Remove from oven.
In a medium bowl, combine 2 tablespoons of the whipped topping, the cream cheese, and sugar, stirring until smooth.
Spread on top of the crust.
In another medium bowl, whisk together the pudding, milk and ½ cup of water until smooth.
Spoon on top of the cream cheese mixture.
Spread remaining whipped topping on top of pudding mixture.
Refrigerate until ready to serve.
