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

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What You Need

pkg. (1.4 oz. each) JELL-O Chocolate Sugar Free Fat Free Instant Pudding

cups cold fat-free milk

ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

cup JET-PUFFED Miniature Marshmallows

tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided

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 Sugar Free Fat 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.