| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
JELL-O sugar-free instant chocolate; (4-serving) |
|
|
; pudding mix |
| 1 1/3 |
c |
Carnation Non-Fat Dry Milk Powder |
| 2 1/2 |
c |
Water |
| 3/4 |
c |
Cool Whip Free |
| 6 |
|
Chocolate graham crackers *; (2 1/2-inch) |
| 2 |
tb |
Chopped pecans; (1/2 ounce) |
| 1 |
|
Keebler chocolate piecrust; (6-ounce) |
| 1 |
pk |
JELL-O sugar-free instant white chocolate; (4-serving) |
|
|
; pudding mix |
| 1/2 |
ts |
Mint extract |
| 4 |
dr |
Green food coloring; (4 to 6) |
INSTRUCTIONS
In a large bowl, combine dry chocolate pudding mix, 2/3 cup dry milk
powder and 1 1/2 cups water. Mix well using a wire whisk. Coarsely
crush 4 graham crackers. Gently stir cracker crumbs and pecans into
pudding mixture. Spread mixture into piecrust. Refrigerate while
preparing topping. In another large bowl, combine dry white chocolate
pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup
water. Mix well using a wire whisk. Blend in Cool Whiip Free. Add
mint extract and green food coloring. Mix gently to combine. Evenly
spread topping mixture over set filling. Crush remaining 2 graham
crackers into fine crumbs. Sprinkle crumbs evenly over top.
Refrigerate for at least 1 hour. Cut into 8 pieces.
Serves 8
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Converted by MM_Buster v2.0l.
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