I know, I know. Today is Wednesday, not Monday. But I made this pie on Monday. And we ate it on Monday. Therefore, I say it still qualifies as a Monday Morning Mmmm. (Although, now that I think about it – and type it all out – we didn’t eat it in the morning. Never mind that.)
For about the past three months we’ve been trying to grill on Mondays. [And, of course, when I say “we grill,” I mean, “Mark grills.”] We have hamburgers for dinner on Monday night, then a whole bunch of grilled chicken for the rest of the week. It’s working pretty well, although I’ll have to come up with a new strategy come winter. For now, though, it’s burgers on Monday and grilled chicken on my salads all week.
As good as Mark’s hamburgers are (and they’re good – he’s quite the grill master), having the same meal every Monday gets a little boring. So this week, I picked up some local corn on the cob and whipped up a pudding pie for dessert.
This is my favorite everyday dessert to make. It’s fast, easy and – at least in my family – a crowd pleaser. And if you use skim milk, sugar-free pudding and fat-free COOL WHIP Whipped Topping, you can almost forget about the stick of butter you mix into the graham cracker crust.
Chocolate Pudding Pie
1 box sugar-free instant chocolate pudding
1.5 cups skim milk
6-8 oz. COOL WHIP whipped topping, thawed
1 sleeve graham crackers
6-8 tbsp butter
Put the crackers in a ziploc and smash them into crumbs. [This is a great place to let your kiddos help. Annalyn loves using “the roller,” aka, the rolling pin.] Melt the butter and mix into the crumbs. Press the mixture into a pie plate with a fork. [Try not to lick the fork. Just try.]
Mix the pudding and milk, then fold in the COOL WHIP. Whisk until completely mixed together. Pour into graham cracker crust. Refrigerate for at least one hour before serving. Try not to eat the entire thing at once. Just try.
What’s your favorite everyday dessert – or your favorite way to use COOL WHIP?
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