1 reduced-fat graham cracker pie crust1 egg white, beaten 3 cups fat-free milk 1 box (3.9 ounces) chocolate fudge instant pudding mix 1 box (1 ounce) sugar-free chocolate fudge instant pudding mix 1 tub (8 ounces) fat-free whipped topping, divided use 1 cup miniature marshmallows 8 chocolate-covered graham crackers, crumbled, divided use 1 tablespoon chocolate syrup
Directions:
1. Preheat oven to 375 degrees F. Brush graham cracker pie crust with beaten egg white. Bake 5 minutes. Cool completely and set aside.
2. In a large mixing bowl, combine milk and pudding mixes until smooth. Fold in half of the whipped topping, all of the marshmallows and 6 of the crumbled chocolatecovered graham crackers. Spoon filling into crust, mounding in the center. Cover with plastic wrap and immediately place in freezer. Freeze 6-8 hours or overnight.
3. Remove pie from freezer 15-20 minutes before serving. Top with remaining whipped topping. Garnish with remaining crumbled crackers and chocolate syrup.
Newson6.com is proud to provide Oklahomans with timely and relevant news and
information, sharing the stories, pictures and loves of Oklahomans across our great state.