1 tbsp cocoa powder
1/4 cup Splenda Granulated
2 tbsp butter, melted
1 large egg white, beaten
Preheat oven to 350 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray; set aside.
Combine the cookie crumbs, cocoa, and Splenda together in a small bowl or food processor. Add the melted butter and the egg white; mix well. Place mixture in the prepared pie plate and use fingers to press into the pan to form a pie crust.
Bake crust at 350 degrees for 8 to 10 minutes; remove from oven and allow to cool before filling.
1 pkg (4-serving size) chocolate sugar-free instant pudding mix
1 pkg (4-serving size) cheesecake sugar-free instant pudding mix
1 1/2 cups low-fat milk
1/8 tsp almond extract
2 cups sugar-free frozen whipped topping, thawed
Dark chocolate curls for garnish, if desired (may also garnish with sugar-free chocolate chips)
In a medium to large mixer bowl combine the pudding mixes and the milk. Add almond extract. Beat with electric mixer until smooth and thick. Fold in the whipped topping and spoon into the baked and cooled crust. Freeze until firm, at least 2 hours.
Remove pie from freezer 15 to 20 minutes before slicing to serve. Top with the chocolate curls or
chips, if desired.
Per serving: (Approximately) 150 cal, 5 g (3 sat) fat, 3 g pro, 21 g carbs
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