Yes exactly I think that was the problem, it was dry, yet mushy, and not enough "chocolate" taste. Kind of blah in my opinion.
I was thinking I would do exactly that, make it into a pie with my changes and see what happens. It will be slightly more calories, but not that many more, especially considering I think the taste would be 100 percent better.
BTW, I feel the same way about the Keebler chocolate pie crust as the chocolate graham crackers, not enough flavor. I think Nabisco oreo crust has a lot more flavor!
I may of liked it in a nabisco oreo pie crust with oreo crumbs though.....maybe....and maybe twice as much pudding mix, and dry milk powder and water, but the same amount of cream cheese and crumbs? -- You are right, that Oreo crust would have made a huge difference in the taste! IMO, the grahams aren't nearly as 'choclate' enough! ha! Maybe you should remake it your way and post your results?
Personally maybe, just maybe I would of liked it better taste wise with oreo crumbs from a box rather then crumbled chocolate graham crackers. The oreo crumbs are on the same shelf at the store as graham cracker crumbs, and are the same calories.
The crust was mushy too....I don't know there wasn't much I liked about it.
I may of liked it in a nabisco oreo pie crust with oreo crumbs though.....maybe....and maybe twice as much pudding mix, and dry milk powder and water, but the same amount of cream cheese and crumbs?
Healthy Exchanges Newsletter, February 2002, Pg 12
18 (2 1/2 inch) chocolate graham crackers* 1 (8 oz) pkg Philadelphia fat free cream cheese 1 (4 serving) pkg Jello sugar free vanilla pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/3 cups water 3/4 cup Cool Whip Free
Place 9 graham crackers in a 9 by 9 inch cake pan. In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in Cool Whip Free. Coarsely crush remaining 9 graham crackers. Reserve 2 tablespoons crumbs. Stir remaining crumbs into pudding mixture. Spread budding mixture evenly over "crust" in cake pan. Sprinkle reserved crumbs over top. Cover and refrigerate for at least 2 hours. Cut into 6 servings.
Serves 6 - Each serving equals: HE: 1 Br, 2/3 Pr, 1/3 SM 1/4 Sl, 17 OC 125 Calories, 1g Fa, 8g Pr, 21g Ca, 516mg So, 208mg Cl, 1g Fi Diabetic: 1 1/2 St/Ca, 1/2 Mt
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