Skinny Pistachio Almond Pudding Pie
Ingredients
- 1⅓ cups graham cracker crumbs
- 2 tablespoons reduced-fat butter or Smart Balance Light, melted
- 1½ cups reduced-fat milk (2 %)
- 1 (3.4 oz.) package instant pistachio pudding
- ¼ teaspoon almond extract
- 1 (8 oz.) container Cool Whip Free (fat-free), thawed
- Red and blue food color, optional
- ¼ cup almonds, sliced, chopped, or slivered
Instructions
- Preheat oven to 350 degrees. Coat a springform pan with cooking spray.
- In a medium bowl, add graham cracker crumbs and melted butter. Mix together until the crumbs are coated. Set aside 2 tablespoons for the topping.
- Spread the remaining crumbs evenly in the prepared pan. Pat the crumbs down.
- Bake for 10 minutes. Remove from oven and place in refrigerator to quickly cool.
- In the meantime, in a large bowl, add milk, dry pudding mix, and almond extract. Beat with a wire whisk for about 2 minutes until thickened. Using a rubber spatula, gently fold in 1½ cups Cool Whip. Spoon into cooled pan. Spread evenly.
- To the pudding bowl add the remaining Cool Whip: Add one drop of each red and blue food coloring and gently mix with a rubber spatula. This should create a light lavender-colored batter. Spread this lavender batter evenly on top of the pistachio pudding batter.
- Sprinkle the top evenly with the remaining 2 tablespoons of crumbs and sliced almonds.
- Refrigerate for at least 3 hours to set. This can be made several days in advance. Store in refrigerator. It also freezes great.
Nutrition
Serving: 1sliceCalories: 144kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 216mgSugar: 13gBlue Smart Points: 6Green Smart Points: 6Plus Points: 4