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Add a photoServings: 9
Ingredients
- 1 env plain gelatin
- 1 1/4 c. cool skim lowfat milk divided
- 1 c. water boiling
- 2 c. ice cubes approximately
- 3/4 c. low-fat cottage cheese pot style 1/2 of 12-ounce con instant chocolate pudding mx
- 16 x thin round chocolate wafers approximately
Directions
- Sprinkle the gelatin granules in the blender contianer. Add in 1/4 c. skim lowfat milk. Wait 1 minute for gelatin to soften, then add in boiling water.
- Blend on high speed, scraping down container often, till all gelatin is dissolved.
- Fill a 2-c. measure with remaining 1 c. skim lowfat milk, then ice cubes.
- Add in to blender; cover and blend on high speed till ice cubes are melted.
- Add in cottage cheese; cover and blend smooth.
- Add in pudding mix; cover and blend smooth. (Mix will be thick.)
- Pour a little of the mix in the bottom of a round 8- or possibly 9-inch pie or possibly cake pan with a nonstick finish. Arrange about 8 cookies in a single layer on top of the pudding, edges touching, with 1 cookie in the middle. Add in another layer of pudding and a second layer of cookies.
- Cover with remaining pudding mix. Refrigerateseveral hrs in the refrigerator, till set. Cut into 9 wedges to serve.
- SOME VARIATIONS: Any combination of cookie and pudding flavors can be used. Be sure to use thin, crisp, wafer-type cookies which aren't rich or possibly too sweet (not too much sugar or possibly fat means fewer calories; read the label and choose a cookie in that the main ingredient is flour, not sugar). Try vanilla wafers with chocolate pudding; lemon wafers with vanilla pudding; or possibly double lemon: lemon wafers, lemon pudding.
- BROKEN COOKIE PIE: If you've got a boxful of broken cookies-the victim of a careless supermaket bagger-you can arrange the pcs between layers of the filling.
- X-RATED COOKIE PIE: For a more sophisticated grownup dessert, spike the filling with 2 Tbsp. brandy or possibly rum, or possibly any fruit-flavored liqueur, or possibly 2 tsp. flavoring.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 9 servings | |
| Calories 60 | |
| Calories from Fat 14 | 23% |
| Total Fat 1.54g | 2% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 82mg | 3% |
| Potassium 76mg | 2% |
| Total Carbs 9.97g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.43g | 4% |
| Protein 1.9g | 3% |
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