Ingredients for Not So Decadent Reduced Fat Triple Layer Mud Pie
- 1 ½ cups chocolate graham cracker crumbs
- Butter
- ¼ cup chocolate syrup
- Semisweet Baking Chocolate
- Reduced Fat Sweetened Condensed Milk
- Pecans
- 2 cups nonfat milk
- Sugar Free Instant Chocolate Pudding Mix
- Frozen Fat Free Whipped Topping
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How to Make Not So Decadent Reduced Fat Triple Layer Mud Pie
- Spray a 9-inch pie pan with nonstick cooking spray and set aside.
- In a food processor, finely grind 1 ½ cups chocolate graham cracker crumbs.
- In a large bowl, combine the graham cracker crumbs with 6 tablespoons (3 ounces) melted unsalted butter. Mix thoroughly.
- Add ¼ cup chocolate syrup and mix well to combine.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pie pan.
- Refrigerate for at least 30 minutes to firm up.
- Melt 6 ounces semi-sweet chocolate chips in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
- Stir in 14 ounces sweetened condensed milk until well combined.
- Spread the melted chocolate mixture evenly over the chilled graham cracker crust.
- Refrigerate for at least 15 minutes to set slightly.
- In a separate large bowl, combine two 3.4-ounce packages instant chocolate pudding mix with 2 cups nonfat milk. Whisk vigorously with a wire whisk for 1-2 minutes until thick and creamy.
- Spread 1 ½ cups of the pudding mixture evenly over the chocolate layer.
- In a separate bowl, gently fold half of a 12-ounce container of whipped topping into the remaining pudding mixture.
- Spread this lighter pudding mixture over the first pudding layer, smoothing the top with a knife.
- Top with the remaining whipped topping, creating a swirl effect if desired.
- Refrigerate for at least 3 hours, or preferably overnight, before serving. This allows the flavors to meld and the pie to set completely.
- Store any leftover pie in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
45g
Fat
17g
Carbs
10g
