Double Layer Chocolate Pie

A lower fat chocolate cream pie from the best kept secret of the South – Tishomingo, Mississippi.


  • 1 1/2 cups skim milk
  • 2 (1.4 ounce) packages fat-free instant chocolate pudding mix
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup Neufchatel cheese
  • 1 tablespoon white sugar
  • 1 tablespoon skim milk
  • 1 1/2 cups lite frozen whipped topping
  • 1/8 cup grated semisweet chocolate (optional)


  1. Combine 1 1/2 cups milk and pudding mix in a bowl. Beat with an electric mixer until thick. Spread pudding into pie crust.
  2. Beat Neufchatel cream cheese, sugar, and 1 tablespoon milk with an electric mixer until smooth. Fold in whipped topping. Spread over chocolate pudding. Sprinkle with grated chocolate. Cover, and chill for at least 3 hours.


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