Extra Light Chocolate Pudding Pie
1 (2.1 ounce) box of instant sugar free chocolate Jello pudding mix.
1 1/2 cup skim milk
1 (8 ounce) container lite Cool Whip
1 graham cracker pie crust
Combine pudding mix, 1 1/2 cup milk and just over half of the 8 ounce container of cool whip into a bowl. Beat with a hand mixer until blended and thick, about 3 minutes. Pour mixture into pie crust and refrigerate for an hour. When ready to serve, serve with a drop of cool whip on op. *Note, the pie is pictured with a normal pie crust, not a graham cracker crust. I wasn't thinking at the store and bought a regular pie crust instead! I highly recommend using the graham cracker crust as it compliments the pudding better.