Choco-Mint Pie

By :JoAnna M. Lund

4 Points per serving

1 package sugar-free instant vanilla pudding mix -- (4 serving size)

2/3 cup Carnation nonfat dry milk powder

1 1/4 cups water

1/2 teaspoon mint extract

2 drops green food coloring -- (2-3)

1 cup Cool Whip Lite

2 tablespoons mini chocolate chips

1 (6 oz) Keebler Chocolate-flavored pie crust

"You can "bank" on all the compliments you'll receive when you serve this attractive mint pie to family and friends. My sister Regina says the recipe for tis chocolate treasure should be kept in Fort Knox, it's so good!"

1. In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well, using a wire whisk. Fold in mint extract, green food coloring, and Cool Whip Lite. Stir in chocolate chips. Pour mixture into piecrust. Refrigerate until ready to serve. Freezes well. Maggie's Note: I have trouble with clumping in my pies. I have solved that problem by using lukewarm water and dissolving the dry milk powder in the water. Then I let it sit a few minutes while I measure out other ingredients to get them ready to put in the recipe. Then I mix the wet mixture in with the pudding.

Yield: "8 slices"

Serving size (1 slice)

According to the cookbook: Per serving: 169 Cal, 6g Fat, 3 g Pro, 25g Carb, 291mg Sod, 1g Fib

Healthy Exchanges: 1/2 Bread, 1/4 Skim Milk, 1 Slider, 7 Opt. Cal.

Diabetic Exchanges: 1 1/2 Starch, 1 Fat

Weight Watcher Points: 4

Source: "The Healthy Exchanges Cookbook, page 211" Copyright: "JoAnna M. Lund 1995; Healthy Exchanges, Inc., 1995; ISBN 0-399-14065-4"

NOTES : Maggie's (from Arkansas) notes added on 7/29/99 from the Healthy Exchanges Website. Shared by Pamela S. on 11/2/99