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Ingredientes
- 6 x Estee fudge cookies crushed, divided Nonstick cooking spray as needed
- 1 env unflavored gelatin
- 1 3/4 c. skim lowfat milk
- 1 pkt sugar-free instant chocolate pudding and pie filling mix
- 1 pkt Estee whipped topping mix prepared according to package directions
Direcciones
- Set aside 2 Tbsp. cookie crumbs. Spray pie pan with nonstick cooking spray; coat pan proportionately with remaining crumbs; side aside.
- In small saucepan, sprinkle gelatin over 1/4 c. lowfat milk to soften. Cook over low heat till gelatin dissolves completely; remove from heat.
- Prepare pudding according to package directions, using remaining 1 1/2 c. lowfat milk; beat in gelatin mix. Mix in 1 c. whipped topping and spoon into prepared pan.
- Spread remaining whipped topping over top of pie; sprinkle reserved cookie crumbs around edges and in center of pie. Refrigerateseveral hrs before serving.
- This recipe yields 10 servings.
- Serving size: 1/10 recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 10 servings | |
| Calories 33 | |
| Calories from Fat 4 | 12% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 43mg | 2% |
| Potassium 89mg | 3% |
| Total Carbs 5.4g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.69g | 3% |
| Protein 1.83g | 3% |
