Mint patty pie

Yield: 8 Servings

Measure Ingredient
1 pack JELLO SUGAR-FREE INSTANT CHOCOLATE PUDDING MIX; (4-SERVING)
⅔ cup CARNATION NONFAT DRY MILK POWDER
1⅓ cup WATER
1 cup COOL WHIP LITE
1 KEEBLER CHOCOLATE-FLAVORED PIECRUST; (6-OUNCE)
¾ teaspoon MINT EXTRACT
3 drops GREEN FOOD COLORING; (3 to 4)
1 tablespoon MINI CHOCOLATE CHIPS; (1/4 OUNCE)

IN A MEDIUM BOWL, COMBINE DRY PUDDING MIX AND DRY MILK POWDER. ADD WATER.

MIX WELL USING A WIRE WHISK. BLEND IN ¼ CUP COOL WHIP LITE. POUR MIXTURE INTO PIECRUST. REFRIGERATE WHILE PREPARING TOPPING. IN A SMALL BOWL, COMBINE REMAINING ¾ CUP COOL WHIP LITE, MINT EXTRACT AND GREEN FOOD COLORING. SPREAD TOPPING MIXTURE EVENLY OVER SET FILLING. SPRINKLE CHOCOLATE CHIPS EVENLY OVER TOP. REFRIGERATE AT LEAST 1 HOUR. CUT INTO 8 SERVINGS.

EACH SERVING EQUALS: DIABETIC - 1½ STARCH * 1 FAT, CALORIES - 192, FAT - 8gm, PROTEIN - 4gm, CARBOHYDRATE - 26gm, SODIUM - 341mg, FIBER - 1gm.

*NOTE: REPLACING COOL WHIP LITE WITH COOL WHIP FREE WILL NOT LESSEN THE QUALITY OF THIS RECIPE.

Recipe by: JoAnna Lund

Posted to Digest eat-lf.v097.n024 by Kat <scizwiz@...> on Jan 21, 1998

Similar recipes