Triple Layer Chocolate Pie

2 cups cold milk
2 pkg. (6-serving size each) JELL-O Chocolate Flavor Sugar free Instant Pudding & Pie Filling
1 Chocolate graham cracker crust or an oreo crust (oreo pictured above - chocolate graham pictured below)
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed, divided

1. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. (Mixture will be thick.)


2. SPOON 1-1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding.


3. SPREAD evenly over pudding layer in crust; top with the remaining whipped topping. Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Did it need sprucing up? Absolutely not, but I did anyway! I sprinkled this one with Baker's chocolate shavings in a canister and dusted it lightly with coco powder.

Huge hit with my family and one of the most diabetic friendly chocolate pies I've eaten in a while although it is not COMPLETELY sugar free because of the crust and the chocolate shavings (which the shavings can be omitted like pictured above).