COOL WHIP PIE RECIPES RECIPES

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COOL WHIP CHOCOLATE PUDDING PIE RECIPE - FOOD.COM



Cool Whip Chocolate Pudding Pie Recipe - Food.com image

Make and share this Cool Whip Chocolate Pudding Pie recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 5

1 1/4 cups Oreo cookie crumbs
1/4 cup butter, melted
1 1/2 cups cold milk
1 (113 g) package JELL-O Chocolate Instant Pudding
2 1/2 cups Cool Whip, thawed, divided

Steps:

  • Combine baking crumbs and butter in 9-inch pie plate; press firmly onto bottom and up sides of pie plate to form crust.
  • Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the whipped topping. Spoon into crust.
  • Refrigerate 30 minutes or until set. Top each serving with 1 tablespoons of the remaining whipped topping, just before serving. Store in refrigerator.

Nutrition Facts : Calories 154.7, FatContent 13.4, SaturatedFatContent 9.8, CholesterolContent 21.7, SodiumContent 69.1, CarbohydrateContent 7.5, FiberContent 0, SugarContent 5.4, ProteinContent 1.9

COOL WHIP YOGURT PIE RECIPE - FOOD.COM



Cool Whip Yogurt Pie Recipe - Food.com image

If you are short on time you don't have to freeze it. It is a little soft but still works. If you have the time homemade crust is better

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 3

2 (6 ounce) containers strawberry nonfat yogurt
2 cups thawed Cool Whip Free
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz)

Steps:

  • SPOON yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.
  • SPOON into crust.
  • FREEZE 2 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator
  • You can slice some strawberries on top if you want.

Nutrition Facts : Calories 153.5, FatContent 6.6, SaturatedFatContent 1.4, CholesterolContent 0.8, SodiumContent 182.6, CarbohydrateContent 20.4, FiberContent 0.4, SugarContent 13.3, ProteinContent 3.5

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