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ingredients:

9" pie crust, brushed with egg whites, baked and cooled

raspberry ingredients:

1/4 - 1/3 cup all fruit raspberry jam

pudding ingredients:

3 1/2 cups 1% milk

2 small (4 serving size) packages chocolate sugar-free instant pudding

topping ingredients:

1/4 cup whipping cream

1 packet Splenda® (as sweet as 2 teaspoons sugar)

1/2 teaspoon vanilla

1 teaspoon sugar-free hot chocolate mix (optional)

instructions:

raspberry layer:

Evenly spread jam over the bottom and half way up the sides of the pie crust.*

pudding layer:

Thoroughly beat together milk and pudding mix for 1 to 2 minutes. Gently pour the pudding over the raspberry layer, and refrigerate. Allow 2 hours to gel.

topping layer:

For best results, wait until just before serving the pie to prepare the topping. Beat the whipping cream until peaks form and then droop. Add Splenda® and vanilla. Beat until stiff. Spread a thin layer of topping over the entire pie.

Dust topping with sugar-free hot chocolate mix.

*Or you may prefer to beat the jam into the pudding after the pudding is thoroughly mixed.

© 1995 by Jeanine DuBois

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