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    Cookies And Cream Pie


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    Serves 8
    *Freezes Well


    List of Ingredients


    • 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


    Instructions


    1. 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.


    Final Comments


    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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