CHOCOLATE ALMOND RASPBERRY PIE Contributor: Karen Serves: 24
Ingredients:
1/2 cup raspberry spreadable fruit * 1 (6-ounce) Keebler chocolate piecrust 1 (8-ounce) package Philadelphia fat-free cream cheese 1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix	2/3 cup Carnation Nonfat Dry Milk Powder 1 1/2 cups water 1/2 teaspoon almond extract 3/4 cup Cool Whip Free 2 tablespoons (1/2 ounce) chopped almonds 1 tablespoon (1/4 ounce) mini chocolate chips
Cooking Instructions:
Spread 1/4 cup spreadable fruit in bottom of piecrust. In a medium bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry milk powder, water, and almond extract. Mix well using a wire whisk. Evenly pour mixture over spreadable fruit. Refrigerate while making topping. In a small bowl, stir remaining 1/4 cup spreadable fruit with a spoon until soft. Stir in Cool Whip Free. Evenly spread topping mixture over set filling. Sprinkle almonds and chocolate chips evenly over top. Refrigerate for at least 15 minutes. Cut into 8 servings..
Serving Suggestions:
HINT: Spreadable fruit spreads best at room temperature.
Nutrition Facts:
Each serving equals: HE: 1 Fruit, 1/2 Bread, 1/2 Protein, 1/4 Fat Free Milk, 3/4 Slider, 15 Optional Calories 226 Calories, 6 gm Fat, 7 gm Protein, 36 gm Carbohydrate, 470 mg Sodium, 74 mg Calcium, 1 gm Fiber DIABETIC EXCHANGES: 1 Fruit, 1 Starch, 1/2 Meat, 1/2 Fat