1 package ( 3.9-oz ) instant Chocolate pudding No sugar No Fat
2 ¾ cups Whipped topping or Lite Cool Whip, Divided
1 package ( 4.67-oz ) Andes Mint Candies, Chopped, divided
1 chocolate crumb crust ( 9-inches )
¼ tsp. Mint extract
2 drops green food coloring, optional
How to make it
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in ¾ cup whipped topping. Fold in ¾ cup candies. Spoon into crust.
In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.
This is a Light and low carb pie and a Diabetic Friendly one.