Cookies and Cream Pie

posted by Schmitty 04-12-101 4:20 PM

Cookies and Cream Pie (Diabetic)
Makes 10 servings

1 (6.5 oz.) pkg. sugar-free chocolate sandwich cookies (such as Murray)
1 cup fat-free milk
1 (1.5 oz.0 pkg. vanilla sugar-free, fat-free instant pudding mix
4 cups fat-free frozen whipped topping, thawed and divided
1 (6 oz.) graham cracker pie crust

Place cookies in a heavy-duty, zip-top plastic bag, and crush cookies with a meat mallet or rolling pin. Reserve 1/4 cup for topping.

Combine milk and pudding mix in a large bowl; stir with a wire whisk until blended. Fold in 3 cups whipped topping and crushed cookies except 1/4 cup reserved for topping.

Spoon mixture into pie crust. Cover and freeze 4-6 hrs. or until firm. Top each serving with 1 1/2 tbsp. whipped topping. Sprinkle evenly with reserved 1/4 cup cookie crumbs.

Per serving: cal 240, prot 3.1g, fat 8.3g, carb 39g, fiber 0.4g, chol 1mg, sod 394mg

Exchanges: 2 1/2 starch, 1 1/2 fat

Points: 5

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