Chocolate Cream Pie

A chocolate lovers dream. It's almost too good to be true, yet so low in fat and sugar! The flavor of cooked pudding is preferred over the instant.

2 packages (1.3 oz. each) sugar-free chocolate pudding (cook type)
3 1/3 cups skim milk
33 vanilla wafers
1 cup light whipped topping

Prepare pudding according to package directions, except use only 3 1/3 cups of milk. Line the bottom of a 9" pie pan with 17 vanilla wafers (not crushed). Place remaining 16 vanilla wafers standing up around the rim of the pan. Pour in pudding. Top with light whipped topping. Refrigerate for two hours before serving so the pudding will be firm. When serving, cut each piece to include two of the stand up vanilla wafers.

Yield: 8 servings
One serving: 1/8 pie
Per serving: 159 calories, 26 grams carbohydrate, 5 grams protein, 4 grams fat
Exchanges: 1/2 milk, 1 starch, 1 fat

Variation: Chocolate Peanut Butter Pie - Add 1/4 cup of peanut butter to the pudding. This can be served as a refrigerator dessert or frozen (allow 4-5 hours to freeze).

Per serving: 209 calories, 28 grams carbohydrate, 7 grams protein, 8 grams fat
Exchanges: 1/2 milk, 1 1/2 starch, 1 fat

Source: Quick & Healthy Volume II, ScaleDown Publishing, Inc., © by Brenda J. Ponichtera, R.D

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