1 (8 oz) pkg Philadelphia fat-free cream cheese 1 recipe JO's Sweetened Condensed Milk 1 egg or equivalent in egg substitute 2 teaspoons vanilla extract* 1/4 cup mini chocolate chips 1/4 cup (1 oz) chopped walnuts 1 (6 oz) Keebler shortbread pie crust 1 (4 serving) pkg Jello sugar free chocolate cook and serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1/4 cup miniature marshmallows 2 teaspoons I Can't Believe It's Not Butter Light Margarine
Preheat oven to 350 degrees. In a large bowl, Stir cream cheese with a sturdy spoon until soft. Add JO's Sweetened Condensed Milk, egg and 1 teaspoon vanilla extract. Mix well using a wire whisk. Fold in chocolate chips and walnuts. Spread batter into piecrust. Bake for 30 to 35 minutes or until center spring back when touched. Place pie plate on a wire rack and allow to cool slightly. Meanwhile, in a medium saucepan, combine dry pudding mix, dry milk powder and water. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in marshmallows, margarine and remaining 1 teaspoon vanilla extract. Spread hot sauce evenly over pie. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 Br, 3/4 FFM, 3/4 Pr, 1/2 Fa, 1/4 Sl, 16 OC 270 Calories, 10g Fa, 13g Pr, 32g Ca, 405mg So, 316mg Cl, 1g Fi Diabetic: 1 St/Ca, 1 FFM, 1 Mt, 1 Fa
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