Double Chocolate Pie (phase 2 and 3)
2 c ff milk divided
1 (4 serving size) sf/ff jello chocolate pudding
1 tub fat free cool whip divided
1 (4 serving size)white chocolate flavor sf/ff pudding
1 peanut butter crust **
Pour 1 c milk into med. bowl. Add chocolate flavor pudding. Beat with wire whisk for 1 minute. Gently stir in 1/2 the cool whip. Mix well. Spoon into crust. Pour remaining milk (1 c) into med. bowl add white chocolate flavor pudding beat 1 min. Gently stir in remaining cool whip mix well. Spread over pudding layer in crust.
Refrigerate 4 hrs or until set. Can garnish with whip cream. Store in refrigerator.
Note from original poster:I made my own modifications: I did the bottom layer as stated above. But I subbed vanilla pudding for the white chocolate. Then I added semi sweet chip all around the edge and a few in the middle. I looked beautiful when it was done and it tasted OUT OF THIS WORLD GOOD!!!!! The pudding counts towards 75 cal treats....so this should be enjoyed on rare occassions.
**Peanut Butter Pie Crust
1 c natural peanut butter
1 c splenda
Combine and press into pie plate, and baked at 350ºF for 10 minutes.
Also adding Cocoa will make it like chocolate peanut butter crust.