Very Berry Pie
Quick Cooking
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Becky Thompson of Maryville, Tennessee came up with this quick pie with she needed a low-fat dessert for a get together. "My husband picked this pie over apple pie, which he generally prefers," she recalls. "He raves about how good it is."
SERVINGS: 8
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 1-3/4 cups reduced-fat whipped topping, divided
- 1 reduced-fat graham cracker crust (8 inches)
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- Sugar substitute equivalent to 1 tablespoon sugar
- 1 cup cold fat-free milk
- 1 package (1 ounce) sugar-free instant white chocolate pudding mix
Directions:
Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping.
In a bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set. Yield: 8 servings.