Wednesday, August 23, 2006

Simple French Silk Pie

1 package of your favorite chocolate sugar-free pudding
1 1/4 cups milk

Mix together and let sit for 2-3 minutes.

Add 1 c. whipped topping (ie: Cool Whip)

Pour into baked or graham cracker pie shell. Refrigerate for at least 1 hour.

"Frost" with 1 to 1 1/2 cups whipped topping to within 1/4 inch of the crust (so you can still see some of the chocolate) and garnish with chocolate shavings.

I really like this recipe, and most of the time I make this pudding "crustless" to save even more calories.

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