Chocolate Angel Pie – Lite

  • on February 2, 2008
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Ingrients & Directions

4 ea Egg Whites
1/4 ts Salt
1/4 ts Cream Of Tartar
2 dr Red Food Coloring
1 c Sugar

2 c Skim Milk
1 pk Jello Light Chocolate
Pudding Mix — 4 serving
2 2/3 c Cool Whip Lite? — divided
1/2 c Jellybeans

For shell, preheat oven to 200. With mixer at high speed beat
together egg whites, salt and cream of tartar until foamy. Add food
colouring. Beat in sugar, 1 Tbs. at a time, until stiff peaks form.
Using spoon or pastry bag with star tip spread or pipe meringue into
bottom and sides of 9″ pie pan, building up rim 1″ above pan. Bake 1
hour or until meringue is set. Turn off oven; let meringue stand in
oven until dry, at least 2 hours. Meanwhile, for filling make pudding
with skim milk, let set. When pudding has set fold in 2 cups cool
whip lite. Pour into prepared crust. garnish with 2/3 cup cool whip
using star tip and doing a criss cross pattern on top of pie and pipe
a ring around the top of the crust.. Place jelly beans at the crosses.

Per Serving – Calories 240, Total Fat .3g, 1.1% CFF (what a

8 Servings

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