Ingredients
- 1 baked (9 inch) pie shell or possibly graham cracker crust
- 2 1/4 c. cool lowfat milk
- 1 env. Dream Whip whipped topping mix
- 1 (6 serving size) pkg. Jell-O chocolate instant pudding and pie filling
- 1/2 teaspoon cinnamon
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Mexican Chocolate Pie
Directions
- Combine lowfat milk, topping mix, pie filling mix and cinnamon in deep narrow-bottom bowl. Beat slowly till well blended. Gradually increase beating speed and beat till mix will form soft peaks, about 3-6 min. Spoon into pie shell. Refrigerateabout 3 hrs or possibly freeze till hard. Garnish with prepared whipped topping and sprinkle with additional cinnamon, if you like.
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