Cookies And Cream Pie

Cookies And Cream Pie 

Serves 8 *Freezes Well

1 (4-serving) package JELL-O Sugar Free White Chocolate Instant Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
1 1/2 cups Yoplait Plain Fat Free Yogurt
1 cup Cool Whip Lite
12 (2 1/2-inch) chocolate graham cracker squares*
1 (6-ounce) Keebler Chocolate Piecrust

 In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in yogurt and Cool Whip Lite. Chop 9 graham crackers into bite size pieces. Gently stir cracker pieces into pudding mixture. Spread mixture evenly into piecrust. Crush remaining 3 graham crackers into crumbs. Sprinkle crumbs evenly over top. Freeze at least 3 hours. To soften, let stand at room temperature about 10 to 15 minutes before serving. Cut into 8 servings.

HINT: A self-seal sandwich bag works great for crushing graham crackers.

Each serving equals:
HE: 1 Bread, 1/2 Skim Milk, 3/4 Slider, 10 Optional Calories
203 Calories, 7gm Fat, 6gm Protein,
29gm Carbohydrate, 362mg Sodium, 1gm Fiber
DIABETIC: 1 1/2 Starch, 1/2 Skim Milk, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 53."

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