Mix Match Pudding Pie Low Fat Food

SKINNY TRIPLE CHOCOLATE PIE

Steps:

• In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside.
• Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 15 seconds; stir. Microwave on 100% power (high) for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add the remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill 4 to 24 hours or until set.
• Top individual servings with the remaining whipped topping, the raspberries, and grated chocolate.

REDUCED FAT PEANUT BUTTER PIE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours. , Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.

LOW-FAT CHERRY CHEESECAKE PUDDING PIE

Steps:

• Spoon half of the pie filling into crust.
• In a mixing bowl, combine milk, and pudding mixes. Mix until smooth.
• Fold in whipped topping.
• Spoon mixture over pie filling in crust.
• Refrigerate three hours or until set.
• Top with remaining pie filling.
• You can sprinkle with some shaved chocolate for a nice effect.

MIX & MATCH PUDDING PIE

Steps:

• Then follow our 3 simple steps:
• Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding into 1 (6-oz.) Pie Crust; top with Special Extras. Gently stir 1-1/2 cups thawed COOL WHIP Whipped Topping into remaining pudding; spoon over pie.
• Refrigerate 3 hours. Top with remaining COOL WHIP Whipped Topping just before serving. Store leftover pie in refrigerator.

LIME CHIFFON PIE

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved; add enough ice to cold water to measure one cup; add to jello, stir until ice is completely melted then stir in lime juice and peel.
• Add Cool Whip or whipped cream; stir with wire whisk until well blended; refrigerate 15 to 20 minutes or until mixture is very thick and will mound; spoon into crust.
• Refrigerate at least 4 hours or overnight; store in refrigerator.

SPRING MIX & MATCH PUDDING PIE

Steps:

• Pour milk inot medium bowl. Add choice of pudding. Beat with wire whisk 2 minutes or until well blended. (mixture will be thick).
• Spoon 1 1/2 cups of pudding into pie crust. Top with special extra.
• Gently stir in 1 1/2 cups of the whipped topping into remaining pudding; spoon over pie.
• Refrigerate 3 hours. Top with remaining whipped topping just before serving.

LOW FAT CHOCOLATE PUDDING PIE

Steps:

• Mix cookie crumbs with butter, press into bottom and up sides of 9 inch pie pan.
• Add milk to dry pudding mix, beat with whisk or on low speed until well mixed.
• Gently stir in 2 cup of whipped topping.
• Spread into crust.
• Refrigerate 45 minutes.
• Before serving, using a pastry bag with star tip, top pie with remaining whipped topping.
• Refrigerate remaining pie.