Saturday, June 12, 2010

Chocolate Eclair Pie!

Sorry it's been so long everyone! School has been crazy & I've barely had time to eat let alone cook! This weekend opened up an opportunity for me to try out a recipe I received from my sister a few weeks ago & apply some low sugar/low fat ingredients to it. I think it turned out pretty good, but you've got to be sure to get the pieces cut as close to the same size as possible so the serving Pointage isn't horribly skewed.

Chocolate Eclair Pie

2 boxes/3 oz. - Fat Free/Sugar Free Instant Jell-O pudding (I used vanilla, but you can be creative!)
4 oz. 1 tub - Fat Free Cool Whip
1/2 tub - Pillsbury Reduced Sugar Chocolate frosting 
3 cups  - fat free milk
2 packages - Low Fat graham crackers (I used honey, but if another flavor is available...)

In a large bowl, mix both boxes of pudding with 3 cups of milk (DO NOT FOLLOW BOX INSTRUCTIONS), stir/whisk until blended (it will be very thick, I used a electric mixer). Once thoroughly mixed, add tub of Cool Whip & blend until smooth.

In a 9 x 13 baking pan, add one layer of graham crackers & spread 1/3 pudding mix on top. Add another layer of graham crackers, another 1/3 of pudding mixture, another layer of graham crackers & the last of the pudding (if it's a little less than 1/3 it's fine.) In the microwave, heat tub of frosting for 30-45 seconds until pourable. Slowly pour frosting over top layer of pudding & spread evenly. (Note* I didn't use the entire tub of frosting, I used about half but I nuked the full tub... this will affect the total Pointage). Once it's smooth & even, if there's any graham crackers leftover you can smash them into crumbs & sprinkle on top of the frosting.

Refrigerate until ready to serve.

According to my Weight Watchers Online Recipe Builder, for cutting pie into 24 servings, it will be 2 Points a serving. I recommend getting as close to that as possible & following this recipe.


*edited for various typos & serving size adjustment. 

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