Double Layer Chocolate Pie4 Reviews
“A lower fat chocolate cream pie from the best kept secret of the South - Tishomingo, Mississippi.” - by K. Bryant
Original recipe yields 1 -9 inch pie
- Combine 1 1/2 cups milk and pudding mix in a bowl. Beat with an electric mixer until thick. Spread pudding into pie crust.
- Beat Neufchatel cream cheese, sugar, and 1 tablespoon milk with an electric mixer until smooth. Fold in whipped topping. Spread over chocolate pudding. Sprinkle with grated chocolate. Cover, and chill for at least 3 hours.
Amount Per Serving (8 total)
- 279 cal
- 13.4 g
- 36.9 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This was easy and good. Make sure to eat the two layers and crust together. Separately they are "ok" but all together they are good. It reminds me of a no bake cheesecake. **UPDATE** After this chille..." See mored overnight, the taste of the cream cheese completely disappeared....now it just tastes like chocolate pudding with a graham cracker crust."
"My husband is a diabetic, so this lowfat, low sugar recipe is great! I substitued sugar for splenda, but it was about 2 Tbsp, I also used 'chocolate fudge' sugarfree pudding instead of regular chocola..." See morete. Also, I used a full 8oz. of reduced fat cream cheese. I guess that makes it more fattening, but the cream cheese flavor is more vivid and makes a fuller pie. Very Good! "
Double Layer Chocolate Peanut Butter Pie
Bev's Chocolate Pie
Just swipe to see more like this.