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 cane s
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Let's 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.
Small Changes Add Up
Small ingredient substitutions, such as JELL-O Chocolate Flavor 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.
To keep marshmallows from turning hard, store them in the freezer. When thawed, they're soft, like fresh marshmallows.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.