| Key Lime Pie |
| 1 Reduced Fat Graham Cracker Pie Crust | | In large bowl, dissolve Jell-O in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours.
Eight Servings
3 Weight Watchers Points
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| 1 .3 oz. package sugar free lime Jell-0 |
| 1/4 Cup Boiling Water |
2 6 oz. Containers Key Lime Light Yogurt | | 1 8 oz. Container Fat Free Whipped Topping |
| Thawed |
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| From the kitchen of Sandi Smith | July 22, 2010 |
| White Chocolate Hazelnut Pie |
| 1 Reduced Fat Graham Cracker Pie Crust | |
Beat milk, instant coffee, pudding mix, and half of the whipped topping in medium bowl with wire whisk for 1 minute. (Mixture will be thick) Spread in crust. Spread remaining whipped toping over pudding layer. Enjoy immediately or refrigerate until ready to serve.
Eight Servings
4 Weight Watchers Points
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| 1 1/2 Cups Cold Skim Milk |
| 2 Tbsp. Hazelnut Flavor Instant Coffee |
| 2 Packages 1.5 oz. sugar free white |
| Chocolate Instant Pudding |
| 1 8 oz. Container Fat Free Whipped Topping |
| Thawed |
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| From the kitchen of Sandi Smith | July 22, 2010 |
| Double Chocolate Pie |
| 1 Reduced Fat Graham Cracker Pie Crust | | Beat milk, pudding mix, and half of the whipped topping in medium bowl with wire whisk for 1 minute. (Mixture will be thick.) Spread in crust. Spread remaining whipped topping over pudding layer. Enjoy immediately or refrigerate until ready to serve.
Eight Servings
4 Weight Watchers Points |
| 1 1/4 Cups Cold Skim Milk |
| 2 Packages 1.5 oz. sugar free Chocolate |
| Instant Pudding |
| 1 8 oz. Container Fat Free Whipped Topping |
| Thawed |
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| From the kitchen of Sandi Smith | July 22, 2010 |