Recipes and Tips for making Pie.
- 1 Graham Cracker Crust
- 1 (6.5 oz.) pkg. sugar-free chocolate sandwich cookies (such as Murray)
- 1 cup fat-free milk
- 1 (1.5 oz.) pkg. vanilla sugar-free, fat-free instant pudding mix
- 4 cups fat-free whipped cream
- Place cookies in a Ziploc bag, and crush cookies with a meat mallet or rolling pin. Reserve ¼ cup for topping.
- Combine milk and pudding mix in a large bowl. Whisk until blended.
- Fold in 3 cups whipped topping and crushed cookies (except ¼ cup reserved for topping.)
- Pour mixture into pie crust.
- Cover and freeze 4-6 hours or until firm.
- Top each serving with 1 ½ tbsp whipped topping. Sprinkle evenly with reserved ¼ cup cookie crumbs.
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