Chocolate Eclair Pie (Sugar Free)

Chocolate Eclair Pie (Sugar Free)

(The picture is not mine -- but its similar. You can substitute Chocolate Cool Whip for the cool whip used in the top part, but it will no longer be sugar free)

4.5 cups of milk (divided 3 + 1.5 cups)

3 packets of sugar free french vanilla pudding (instant)

2 tubs of sugar free cool whip

1 packet of sugar free chocolate pudding (instant)

1 box of graham crackers

In an electric mixer, mix 3 cups of milk and 3 packets of french pudding mix; whip in 1 tub of the SF cool whip. Set aside. Mix 1.5 cups of milk with the chocolate pudding mix and whip in the other tub of SF cool whip. Set aside.

In the bottom of a 9 x 13 x 2 pan as follows:

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

Chocolate Pudding

Chill overnight for the graham crackers to soften. Enjoy this guilt-free sweet treat!

Turtle Pumpkin Pie

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 10 servings

What You Need!

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Kraft Kitchens Tips

Size-Wise

At 10 servings, this tasty pie is a perfect dessert to feed a crowd.

Creative Leftovers

Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com for recipe suggestions, such as Pumpkin Raisin Bars.

Note

Store leftover pie in refrigerator.

Jen's Banana Pudding (Sugar Free)

2 pkg regular sized Sugar Free Instant Vanilla Pudding Mix (dry powder)
1 pkg regular sized Sugar Free Instant Banana Cream Pudding Mix (dry powder)
4 cups of milk
2 tub of Sugar Free Cool Whip
4 Bananas (ripe - bright yellow -- not black, but not green) (sliced into 1/8-1/4'' slices)
1 box of Sugar Free Vanilla Wafers (Nilla)
1 tsp of vanilla


Mix together the dry pudding mixs and the milk until smooth. Whip in 1 tub of Sugar Free Cool Whip.

Take out a handful of the wafers and reserve. Split the remaining box of wafers into two parts.

In a 9 x 13 pan (I use a Pyrex glass dish), layer 1/2 of the wafers, 1/2 the bananas, and then 1/2 the pudding mixture (in that order). Put on second layer of wafers, the rest of the bananas, and then the rest of the pudding mixture. In the Cool Whip tub, mix in 1 tsp of vanilla. Once well incorporated, smooth on as the very top layer. Crush the reserved handful of Vanilla Wafers and sprinkle them on top for garnish.

Enjoy~!

Woody's Coconut Cream Pie

Woody's Coconut Cream Pie

Ingredients

1 Prepared Graham Cracker Crust

1 (8-ounce) package cream cheese, softened
1/2 of 16 oz can of cream of coconut (its between 3/4 and 1 cup, depending on brand)
1 (3.4-ounce) package Jell-O Coconut Cream Pie instant pudding mix (just the dry powder - not prepared pudding)
1 (8-ounce) container frozen whipped topping, thawed (Sugar free coolwhip is what I used)

Garnish/Topping:

4 oz of whipped topping, thawed (Sugar free coolwhip is what I used)

1/4 cup of toasted flaked coconut

Preparation

Beat cream cheese until smooth. Blend in cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended. Add whipped topping until well-incoorporated. Spread cheese mixture evenly into prepared crust. Top with 4 oz of thawed topping (I used sugar free cool whip). In a dry skillet over medium heat, lightly toast some shredded coconut until golden brown. Sprinkle toasted coconut over the pie and chill for 2 hours.

Yields: 1 pie

Homemade Reese cups

Reese cups

1 cup of melted butter

1 cup of reeses peanut butter

1 (1lb) box of confectionary sugar

1/2 cup of melted milk chocolate chips

Mix the first three ingredients together and roll into little balls. (I put them in mini muffin papers) and then spoon over the melted chocolate and let them set.

Enjoy!

Peanut Butter Pie

No-Bake Peanut Butter Pie Prep Time: 15 min Total Time: 1 hr 15 min Makes: 8 servings

1 cup creamy peanut butter

4 squares BAKER'S Premium White Baking Chocolate (chopped fine)

1-1/2 cups cold milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 tub thawed COOL WHIP Whipped Topping

1 large banana , thinly sliced

1 extra large HONEY MAID Graham Pie Crust (2 extra servings)

Semi-sweet chocolate shavings on top for garnish!

MICROWAVE peanut butter and chocolate in microwavable bowl on MEDIUM (50%) 1 - 1 + 1/2 minutes; stir until chocolate is completely melted and mixture is well blended. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter mixture; beat until well blended. Gently stir in whipped topping. PLACE bananas on bottom of crust; cover with pudding mixture. Refrigerate at least 1 hour. Store leftover pie in refrigerator. Sprinkle with semi-sweet chocolate shavings (I used Baker's in a shaker canister)

Haystacks, Cow Pies, whatever you want to call them! No bake peanut butter oatmeal chocolate cookies!

• 2 cups sugar
• 1/4 pound margarine
• 1/2 cup milk
• 3 tablespoons cocoa
• 1 teaspoon vanilla
• 1/2 cup peanut butter (creamy or chunky)
• 3 cups quick cooking oats

Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.

Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly.

Drop by spoonfuls onto waxed paper. Cool until firm.

Chocolate Ribbon Pie

Prep Time: 15 min

Total Time: 4 hr 15 min

Makes: 8 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

1. BEAT cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust.
2. POUR 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
3. REFRIGERATE 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftover pie in refrigerator.

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).

Easy Grasshopper Pie

Prep Time: 15 min

Total Time: 4 hr 45 min

Makes: 8 servings

1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1/4 cup cold water
2 Tbsp. green creme de menthe
2 Tbsp. white creme de cacao liqueur
2 cups thawed COOL WHIP Whipped Topping
1 OREO Pie Crust (6 oz.)

1. 
   STIR boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water and liqueurs.
2. Refrigerate 1-1/2 hours or until slightly thickened (spoon drawn through leaves definite impression). Gently stir in whipped topping.
3. SPOON into pie crust.
4. REFRIGERATE 3 hours or overnight. Store leftove pie in refrigerator.
   

Kitchen Tip:

Special Extra Garnish with chocolate curls. To make the curls, place 1 wrapped square of BAKER'S Baking Chocolate in microwave. Microwave on DEFROST 1 minute to warm slightly. Or, let the wrapped chocolate stand for several hours in a warm place, such as on top of a refrigerator or under a strong light. Carefully pull a vegetable peeler over the smooth surfaces of the chocolate square. Scrape along the bottom for long curls or the sides for short curls. Use a toothpick to lift the curls without breaking them. Store in covered container in refrigerator or freezer until ready to use.

Thanks to kraftfoods for this lovely recipe!

Summer Lemon-Berry Pie

Summer Lemon-Berry Pie

Prep Time: 15 min

Total Time: 5 hr min

Makes: 8 servings

• COUNTRY TIME Lemonade Flavor Drink Mix
• 1/2 cup water
• 1 pt. (2 cups) strawberry or raspberry sorbet, softened
• 2 cups thawed Whipped Topping
• 1 Graham Pie Crust (6 oz.)
• 1/2 cup each: blueberries, raspberries and sliced strawberries or 1 and 1/2 cup of just strawberries

1. MEASURE drink mix into cap just to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved.
2. ADD sorbet; beat with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze 45 min. or until mixture is thick enough to mound. Spoon into crust.
3. FREEZE at least 4 hours or overnight until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.
4. Serve topped with the berries. Store any leftover pie in freezer.
   

Thanks to kraftfoods for this recipe!

Mexican Layered Dip

Mexican Layered Dip Prep Time: 10 min Total Time: 3 hr 10 min Makes: 5 cups dip or 40 servings, 2 Tbsp. dip and 1 oz. chips each

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese , softened 1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 cup drained canned black beans , rinsed 1/2 cup chopped green onions 1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese 1 cup shredded lettuce 2 Tbsp. sliced pitted ripe olives 3 pkg. (13 oz. each) baked tortilla chips

BEAT Neufchatel cheese with electric mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate. LAYER remaining ingredients over Neufchatel cheese mixture; cover. REFRIGERATE at least 1 hour before serving. Serve with tortilla chips.

Frosty Orange Dream Squares

Frosty Orange Dream Squares Prep Time: 20 min Total Time: 3 hr 20 min Makes: 24 servings, one square each

40 NILLA Wafers, finely crushed (about 1-1/2 cups) 1/4 cup (1/2 stick) butter , melted 2 cups cold milk 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed, divided 2 cups orange sherbet, softened

LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan; set aside until ready to use. ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon evenly over pudding layer; cover. FREEZE at least 3 hours or overnight. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftover dessert in freezer.

Spinach & Cheese Dip

Spinach & Cheese Dip Prep Time: 10 min Total Time: 1 hr 10 min Makes: 3 cups or 24 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened 1/2 cup KRAFT Mayo Real Mayonnaise 1/3 cup sliced green onion s 1 pkg. (10 oz.) frozen chopped spinach , thawed, well drained 1 cup KRAFT Natural Italian* Cheese Crumbles 1/2 cup chopped roasted red pepper s

1. BEAT cream cheese, mayo and half of the onions in medium bowl with electric mixer on medium speed until well blended. Add spinach; mix until just blended. 2. STIR in cheese crumbles and peppers; cover. 3. REFRIGERATE at least 1 hour. Sprinkle with remaining onions just before serving.

Black Bottom Banana Cream Pie

Black-Bottom Banana Cream Pie

Recipe Rating: Prep Time: 10 min Total Time: 1 hr 10 min Makes: 8 servings

• 2 Tbsp butter or margarine
• 1 graham cracker crust
• 1/4 bag of milk chocolate chips
• 2 large bananas, sliced
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 1 cup cold milk
• 1 (8 oz) tub of thawed Whipped Topping

1. MELT chocolate chips and butter in a microwave safe bowl for 1 minute. Stir until smooth. and the chocolate is completely melted. Spread or drizzle evenly onto bottom of crust (I even went up the sides); top with bananas. Set aside.
2. PREPARE dry pudding mix with 1 cup cold milk and mix in almost all of the whipped topping (reserving about 1/5 of the tub). Pour evenly over bananas. Top with the reamining whipped topping and spread it out evenly. Refrigerate at least 1-2 hours before serving or up to 24 hours. Sprinkle with extra graham cracker crumbs as a garnish. Store leftover pie in refrigerator.
   

Thanks to kraftfoods for this wonderful recipe!

Although I altered it for my taste. :)

Coconut Cream Pie

• 2 cups cold milk
• 2 pkg. (4-serving size each) Sugar Free Vanilla Flavor Instant Pudding
• 1 cup flaked coconut, divided
• 2 cups thawed Sugar Free Whipped Topping, divided
• 1 graham cracker crust (6 oz.)
  

1. POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes.
2. Gently stir in 1 cup of the whipped topping.
3. Pour into crust.
4. Refrigerate 4 hours or until set.
5. Top the pie with the rest of the whipped topping.
6. Toast the rest of the coconut a sprinkle over pie.
7. Store leftover pie in refrigerator.

**Yields one pie**

Double Layer Pumpkin Pie

• 4 oz cream cheese (1/2 of a block)
• 1 tbsp of milk
• 1 tbsp of sugar
• 1 tub of thawed sugar free whipped topping
• 1 graham cracker crust
• 1 cup of milk
• 1 (15 oz) can of pumpkin
• 2 packages (4 servings each) of Sugar Free Instant Vanilla Pudding
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

1. Mix cream cheese, 1 tbsp of milk, and sugar together with 1/2 of the tub of whipped topping. Mix until completely smooth and add to your graham cracker crust as your first layer.
2. Mix together the pumpkin, vanilla pudding, cinnamon, ginger, cloves, and remaining cup of milk together. Mix until smooth and make this mixture your second layer to the pie.
3. Refrigerate for 4 hours or until set.
4. Top with remaining cool whip as a garnish when served.

**yields one pie**

Thanks to kraftfoods for the GREAT recipe!

Key Lime Pie

• Ready-made Graham Cracker Crust


• 1/2 cup key lime juice


• 8 oz package softened cream cheese


• 1 tsp vanilla


• 1 (14 oz) can Sweetened Condensed Milk


• 1 (8 oz) tub softened cool whip for topping (optional)

Blend key lime juice, cream cheese, vanilla flavoring, and sweetened condensed milk together and then pour into graham cracker crust.

Chill at least one hour before serving.

Serve with softened cool whip on top for a fast, favorite sweet treat!

***Yields approximately one pie. (8 servings)***

Lemon Pie

• 1 tub of Crystal Light Lemonade (only small amount that would be used to make 1 pitcher full)
• 1 small package of sugar free instant pudding (Lemon flavored)
• 1 & 3/4 skim milk
• 8 oz Light Cool Whip
• Reduced Fat Grahm Cracker Crust

Mix crystal light, sugar free instant pudding, and milk together -- until smooth.

Add in 8 oz Light Cool Whip.

Mix until light and fluffy..

Pour into reduced fat graham cracker crust and chill for 45 minutes.

***Yields One Pie***