Ingredients
Units
Scale
- 2 small boxes of sugar-free/ fat-free Chocolate Fudge Jell-O pudding mix (you can use two of the sugar kind also whatever you like)
- 2 1/5 cups of Low Fat Milk
- 1 purchased Oreo Pie Crust
- 8 oz Heavy Whipping Cream
- 1 tsp Vanilla
- 1/2 cup confectioners’ Sugar
- (or you can top the pie with Reddiwhip in a can)
Instructions
- Remove the Oreo Pie Crust from its packaging.
- In a large mixing bowl, using a stand mixer or hand mixer, mix together for 2 minutes, the 2 packages of pudding mix, and the milk. (while you are using 2 pudding packages, you have to reduce the amountĀ of milk so the pie is thicker so it can be sliced and served as a pie).
- After the pudding is mixed for 2 minutes, it will begin to thicken.
- Fill the Oreo Pie Crust with the mixed putting, Cover, and put in the refrigerator overnight.Ā
- The next day, made the Whipping Cream topping.
- Mix in a stand mixer the Heavy Whipping Cream, the vanilla, and the sugar. Beat on high watching all the time. Depending on how cold your ingredients are and the speed of the mixer will determine how long this takes. When the whipped cream is fluffy and holds its shape it is ready.
- Do not over-mix or you will be making homemade butter. (not what you want to put on your pie)
- Serve Cold
Notes
- You can top the pie with Whipped Cream, the ingredients listed above. You can double the amount of whippingĀ cream if you want a lot of topping. You can also simply use Reddiwhip and put it on each pie piece as you serve it.
- If you want to make this recipe in a baked regular pice crust, bake the uncooked pie crust in a 450 degree oven for 15 minutes. allow to cool completely. After the crust cools add the pie filling and chill at least 6 hours before adding the stabilized whipped cream.Ā
- Prep Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
