Candyland Pie


Hungry Girl is a website that offers healthier recipes and their suggestions are OUTSTANDING!   A recipe I made for a potluck was Candyland Pie.  It was a home run and I would recommend using this as a conscientious desert alternative.  I mean really -just because I want to loose weight I shouldn’t have to be limited to vegetable sticks during the”eating” season.

CrustIngredientsimage

  • 4 Sheets chocolate graham crackers (16)
  • 2 T Light whipped butter or butter spread

Filling Ingredients

  • 1/2 cup fat-free sweetened condensed milk
  • 1/4 cup fat-free milk
  • 1 small (4-serving) box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
  • 3 cups Cool Whip Free, thawed
  • 3 tbsp. mini semi-sweet chocolate chips
  • 2 standard-sized peppermint candy canes, lightly crushed, divided
  • Optional topping: Fat Free Reddi-wip

Directions:

Preheat oven to 400 degrees.

To make the crust, crush graham crackers in a food processor or blender (or place in large sealable bag and crush with a meat mallet). Transfer crumbs to a bowl and set aside.

Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform.

Spray a pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

Bake crust in the oven until firm, 8 – 10 minutes. Set aside to cool.

To make the filling, combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces.

Once crust has cooled completely, evenly pour filling into the pan.

Refrigerate until firm and chilled, at least 2 hours. (Overnight is best.)

Sprinkle pie with remaining candy cane pieces. If you like, top with Reddi-wip just before serving. Dig in!

MAKES 8 SERVINGS
Serving Size: 1 slice (1/8th of pie)
Calories: 202
Fat: 4.5g
Sodium: 250mg
Carbs: 37g
Fiber: 0.25g
Sugars: 24g
Protein: 2.5g

PointsPlus® value 5*

Of course I can’t follow a recipe exactly so rather than using frozen cool whip – I used heavy whipping cream and made the whip cream. Rather than using sugar to flavor the whip cream, I used pulverized puff peppermints. Oh yes, I used puff peppermints rather than hard candy canes – they crush up really nice and blend really well. ALSO substituted 1c of cinnamon Graham’s and 1c of chocolate Cheerios for the crust. Actually could have done all chocolate Cheerios and I might try chocolate Special K cereal or if they have a chocolate fiber one cereal that would be a great alternative too. Everyone really liked this and even with my substitutions it still is a “low-guilt” holiday treat!

So have a healthy, happy Christmas and enjoy some guilt free eating. My focus will be portion control and increase those activity points! God Bless and keep working the Weight Watchers Program.

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