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Desserts

Smart-Choice Peppermint-Chocolate Pudding Pie

photo by:kraft
With a creamy chocolate filling and a topping made with marshmallows and crushed peppermint candy canes, this pie seems destined to become a family fave.
time
prep:
15 min
total:
3 hr 15 min
servings
total:
10 servings

What You Need

2
pkg.  (1.4 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
2
cups  cold fat-free milk
1
 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1
cup  JET-PUFFED Miniature Marshmallows
1
tub  (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
2
oz.  BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
1/4
cup  crushed candy canes

Make It

BEAT pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallows.

REFRIGERATE 3 hours. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on waxed paper-covered baking sheet. Refrigerate until firm.

TOP pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.

Kraft Kitchens Tips

Small Changes Add Up
Small ingredient substitutions, such as JELL-O Chocolate Fat Free Sugar Free Instant Pudding, fat-free milk, a ready-to-use reduced-fat graham cracker crumb crust and COOL WHIP LITE Whipped Topping, result in a savings of 80 calories and 4g of total fat, including 3g of sat fat, per serving when compared to a traditional recipe.
Food Facts
To keep marshmallows from turning hard, store them in the freezer. When thawed, they're soft, like fresh marshmallows.
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RecipeDetail
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