Easter Hunt Pie
Adapted from
Borden Kitchens
8 servings
| Crust: | 4 ozs fat-free cream cheese, softened | ||
| 1 1/2 c low-fat graham cracker crumbs | 14 ozs fat-free sweetened condensed milk | ||
| 1/4 c light margarine, softened | 3/4 c water, cold | ||
| 3 tbsps granulated sugar | 3 ozs fat-free vanilla pudding mix | ||
| Filling: | 1 1/2 c Cool Whip Free, thawed | ||
| 4 ozs light cream cheese, softened | 12 pcs chocolate eggs, unwrapped |
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine cream cheese, sweetened condensed milk, water, and pudding mix. Mix until well blended and smooth. Gently fold in whipped topping. Spoon half filling into crust. Place chocolate eggs evenly over filling. Top with remaining filling. Chill for 3 hours before serving. To serve, top with fruit or candies.
| Calories | 417 | %CFF | 23 % | |
| Total Fat | 10 g | Saturated Fat | 2 mg | |
| Protein | 9 g | Cholesterol | 18 g | |
| Carbohydrates | 68 g | Sodium | 414 mg | |
| Sugars | 53 g | Fiber | 0.2 g | |
|
9.1 WW Points | ||||
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