Chocolate angel pie - lite

8 Servings

Ingredients

Quantity Ingredient
4 eaches Egg Whites
¼ teaspoon Salt
¼ teaspoon Cream Of Tartar
2 drops Red Food Coloring
1 cup Sugar
2 cups Skim Milk
1 pack Jello Light Chocolate
Pudding Mix -- 4 serving
Size
2⅔ cup Cool Whip Lite® -- divided
½ cup Jellybeans

Directions

MERINGUE PIE SHELL

FILLING

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 ⅔ 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, 1⅒% CFF (what a difference) Recipe By : Woman's World (modified by me)

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