Ingredients
- For crust:
- 1 package sugar-free, fat-free chocolate pudding
- 2 scoops of your favorite chocolate whey
- 1.5 cups skim milk
- 1 tub of fat-free whipped topping
- 1/4 c. sugar-free chocolate chips
- 1/4 c. nuts
- 4 sugar-free marshmallows, sliced into mini-pieces =======================================
- 2 c. Fiber One twig cereal, crushed
- 1.5 tbsp unsweetened cocoa powder
- 2 tbsp Splenda
- 2 tbsp sugar-free chocolate syrup
- 3-4 tablespoons butter spread (or butter if you can swing it...I use Blue Bonnet Light)
Preparation
Step 1
1. To get your crust started, combine cereal crumbs with unsweetened cocoa powder and Splenda and whisk until thoroughly mixed.
2. Add syrup then butter then mix (I find it works best by hand) until a coarse meal forms.
3. Press crust into a pie plate and bake in preheated 350 oven for 10 minutes
4. In a bowl, combine pudding mix and protein powder and whisk until combined. Add milk and beat with hand mixer until fully mixed (be sure to scrape down the sides of your bowl). Refrigerate for about 10 minutes.
5. When crust is done, remove from oven and allow to thoroughly cool (this works best on a wire rack)
6. When pudding mixture is slightly set, remove from refrigerator and add chocolate chips, nuts, and marshmallows. Add entire tub of whipped topping and gently fold using a spatula or scraper until fully mixed.
7. Pour mixture into pie crust and spread evenly. Freeze for about 3 hours. Remove from freezer a few minutes before serving and put any leftovers back into the freezer.
Oh...sweet Lordy this is good! And the stats aren't bad either. Again, this assumes MY ingredients. 'Cept the marshmallows which weren't in "le database." For those add an additional 2.5 calories and .98g of carbs per slice. The stats assume 1/16 of the pie which is what I eat. Your family would probably eat 1/8 but still...not bad at all in comparison to what they COULD be eating...doncha think?