
- 1 cup skim milk
- 1 package (4 oz.) fat free Jello instant pudding
- 2 1/2 cups thawed COOL WHIP Whipped Topping, divided
- 1 Pillsbury pie crust (in the frozen section – 2 pie crusts come in one package)
- Drizzle of chocolate on top, or chocolate shavings on top to garnish
Pour milk in a large bowl. Add the dry pudding mix and beat about 2 minutes until well blended. Gently stir in 1 1/2 cups of the whipped topping. Spoon into prepared crust. (Bake the crust as directed and let it cool). Freeze 6 hours or until firm.Remove pie from freezer about 15 minutes before serving. Let stand at room temperature to soften slightly. Top with remaining 1 cup of whipped topping and garnish with mini chocolate chips, or chocolate shavings.8 servings
- 182 calories
- 8 grams of fat
The original version had a whopping 330 calories and 17 grams of fat. I can’t tell the difference using the fat free products vs. the regular as far as taste goes. If you have any left over, store it in the freezer. So, the next time you go to a holiday party, or need to bring desert to a block party or pot luck, this is a good one to pick!

This summer Johnny’s little brother (16 at the time) informed us he had never had a taco! We were appalled b/c we LOVE Mexican food and eat something southwesterny at least once a week. We’ve since introduced Qdoba to J’s parents and little brother and they LOVE it and request it almost every Sunday while we visit.
Your daughter looks excited she finally gets pie! We have a Baker’s Square right down the road- you made me crave it! 🙂