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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I came up with this quick pie when I needed a dessert for a get-together. My husband picked this pie over apple pie, which he generally prefers. He raves about the tangy fresh berries and smooth, white chocolate filling. Ingredients:
1-1/2 cups reduced-fat graham cracker crumbs |
1 tablespoon sugar |
1 egg white |
1/4 cup butter, melted |
2 cups reduced-fat whipped topping, divided |
1 cup fresh raspberries |
1 cup fresh blueberries |
sugar substitute equivalent to 1 tablespoon sugar, optional |
1-1/2 cups cold fat-free milk |
1 package (1-1/2 ounces) sugar-free instant vanilla pudding mix |
Directions:
1. In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool completely on a wire rack.
2. Spread 1/2 cup whipped topping over crust. Combine berries and sugar substitute if desired; spoon 1/2 cup over topping.
3. In a bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over berries. Spread with remaining whipped topping. Garnish with remaining berries. Refrigerate for 45 minutes or until set. Yield: 8 servings.
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