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1 packages sugarfree fat-free Jello instant chocolate pudding, 4-serving size
1 1/2 cup skim milk
1 cup whipping cream

Mix the package of Jello pudding with 1 1/2 cup of milk (as opposed to 2, which it calls for).  This will make it very thick.

In another bowl, whip cream until thick, adding vanilla and/or artificial sweetener or stevia to sweeten, although not necessary.

Fold the cream into the pudding mixture.

Pour the whole thing into a baked chocolate cookie crust made from sugarfree bisquick.  Cover and freeze at least 4 hours.  Remove from freezer about 1 hour before serving.

** I found it froze quite solid, so I would remove it about half way through feezing time and CUT it into desired portions, then finish the freezing. This way you can remove only the desired number of portions.

Karen Tripp

karen@trippcentral.ca

karen@trippcentral.ca

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