Smart Choice Mojito Pie Food

SMART-CHOICE CANDY BAR PIE

Steps:

• Mix Neufchatel and 1 Tbsp. milk in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP and candy.
• Beat pudding mixes and remaining milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Stir in 2 cups of the remaining COOL WHIP; spread half onto bottom of crust. Cover with layers of the Neufchatel mixture, then the remaining pudding mixture.
• Refrigerate 4 hours or until firm. Garnish with remaining COOL WHIP just before serving.

MINI MOJITO PIES

Steps:

• Heat oven to 375ºF.
• Unroll pie crust on lightly floured cutting board. Roll to 12-inch diameter. Use 3-1/2-inch cookie cutter to cut pastry into 9 rounds, rerolling scraps as necessary. Place 12-cup muffin pan upside-down on work surface. Press 1 pastry round onto bottom and down side of each of 9 muffin pan cups.
• Bake 9 to 11 min. or until golden brown; cool completely. Carefully remove pastry cups from pan.
• Combine dry gelatin mix and mint in small bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in lime juice.
• Beat pudding mix, milk and lime zest in medium bowl with whisk 2 min. Pour gelatin mixture through fine-mesh strainer into pudding. Press strained mint leaves into strainer with back of spoon to remove as much liquid as possible. Discard strained solids. Whisk pudding and gelatin mixtures until blended. Refrigerate 30 min. or until thickened.
• Spoon pudding mixture into pie crusts. Refrigerate 30 min. or until firm. Top with COOL WHIP before serving.

SMART-CHOICE NO BAKE CHOCOLATE RIBBON PIE

Steps:

• Beat Neufchatel, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over Neufchatel layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.