Ingredients:
1 cup 2% low fat milk, cold
1 small pkg sugar-free vanilla flavor instant pudding & pie filling
1 Tbsp espresso or instant coffee powder (not crystals)
1 (8 oz) tub light whipped topping, thawed
2 Tbsp Kahlua coffee liqueur or cold, strong coffee
1 (9-inch) chocolate low-fat graham cracker crust, such as Keebler®
Instructions:
Pour cold milk into a medium bowl. Add pudding mix and coffee powder. Beat with a wire whisk for 2 minutes. Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or cold, brewed coffee. Spoon into crust.
Cover (I usually invert the plastic cover from prepared graham crust) and freeze 2 hours or until firm. Place pie in refrigerator at least 30 minutes before serving to soften. Top with remaining whipped topping. Store leftover pie in refrigerator.
Nutritional Information:
Nutritional Information (per serving): 113 Cal; 4 g Fat; 13 g Carb; 2 mg Cholesterol; 76 mg Sodium.
Dietary Exchanges: 1/2 Starch; 1 Fat.
