Chocolate Pudding Pie
Yield: 8 servings Click here to track the points on your Weight Watchers app.
Ingredients
- 1 store bought graham cracker crust
- 1/2 cup granulated Splenda
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 2 cups skim milk
- 4 oz. fat free Cool Whip
Instructions
- Add the Splenda, cocoa powder, cornstarch and salt to a medium pan. Whisk the dry ingredients together.
- Add the vanilla extract then slowly add in the skim milk while whisking together with the dry ingredients.
- Cook over medium heat until it starts to simmer. The pudding will thicken once it starts to simmer. Remove from heat and let cool.
- Add half of the pudding mixture (about 1 cup) to the bottom of the pie crust.
- Fold the Cool Whip in to the remaining pudding. Once it is combined add it to the pie crust.
- Refrigerate for 4 hours or overnight.