Black Bottom Pie (Slimmed Down)
Source of Recipe
Copyright 2007 Mary Ash
Reserve half of each pudding for later use. I spooned the pudding into a small mixing bowl layering the puddings on top of one another which I plan to use for another dessert. I love Black Bottom Pie but due to the warnings of raw egg use, and trying to watch my caloric intake, I thought of this recipe which we will eat tonight at dinner. The pie tasted good when I put it together and I bet it will taste better after chilling.
NOTE: After tasting the pie, the next time I make this recipe, I will reduce the amount of milk used to make the pie fillings. This is a recipe in progress, so if you try this, and have suggestions please share. M
List of Ingredients
1 chocolate wafer pie crust (9 inch)
1 3/8 ounces sugar-free Chocolate Fudge Pudding Mix
1 ounce sugar--Free Instant Vanilla Pudding Mix
1/4 to 1/2 teaspoon rum extract
1 cup Cool Whip Free
4 cups skim milk
Prepare puddings following the package directions using two separate bowls. Add rum extract to the vanilla pudding and mix gently. Pour half of the chocolate pudding into the crust and spread evenly. Pour half of vanilla pudding on top of the chocolate layer and spread evenly. Try to keep the two layers separate when spreading the vanilla pudding over the chocolate layer. Chill and then top each serving with 2 tablespoons Cool Whip Free.