INGREDIENTS

  • 1/2 cup cold skim milk
  • 1 ounce fat-free chocolate flavor instant pudding and pie mix
  • 6 ounces Oreo cookie pie crusts
  • 2 cups thawed fat-free cool whip or sugar free Cool Whip, divided

DIRECTIONS

  1. Pour Milk into large bowl.
  2. Add dry pudding mix.
  3. Beat with wire whisk 2 minutes or until well blended.
  4. Spoon half of the pudding mix into crust.
  5. Gently stir 1 cup of the whipped topping into remaining pudding: spoon over pudding layer in crust.
  6. Top with the remaining 1 cup whipped topping.
  7. Refrigerate at least 3 hours. Store in refrigerator.