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Black Bottom Lemon Pie

Ingredients

  • 1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix
  • 1 1/3 cups Carnation Nonfat Dry Powder
  • 2 1/4 cups water
  • 1 (6-ounce) Keebler shortbread piecrust
  • 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
  • 1 (4-serving) package JELL-O sugar-free lemon gelatin
  • 1/2 cup Cool Whip Free
  • 1 tablespoon (1/4 ounce) mini chocolate chips
  1. In a large bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder, and 1 cup water. Mix well using a wire whisk. Spread mixture into piecrust.
  2. In a another large bowl, combine dry vanilla pudding mix, dry gelatin, remaining 2/3 cup dry milk powder, and remaining 1 1/4 cups water. Mix well using a wire whisk. Blend in Cool Whip Free. Spread mixture evenly over chocolate layer. Evenly sprinkle chocolate chips over the top.
  3. Refrigerate for at least 1 hour. Cut into 8 servings

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