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
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.