Fluffy Pudding Pie Recipes

FLUFFY LEMON PIE

Fluffy Lemon Pie image

"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon Crystal Light lemonade drink mix
1 cup cold fat-free milk
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1 reduced-fat graham cracker crust (9 inches)

Steps:

Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

FLUFFY LEMON PUDDING DESSERT

Fluffy Lemon Pudding Dessert image

A piece of this fluffy dessert is pure heaven! We indulge in this yummy treat during the holidays, and I love it because you can make it in advance and keep it in the fridge until serving time.-Janice Hurd, Church Hill, Tennessee

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup butter, melted
1 tablespoon sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold 2% milk
3 packages (3.4 ounces each) instant lemon pudding mix

Steps:

In a small bowl, combine the flour, pecans, butter and sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Spread over cream cheese layer; top with remaining whipped topping. Refrigerate until chilled.

Nutrition Facts : Calories 277 calories, Fat 15g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 265mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

FLUFFY KEY LIME PIE

Fluffy Key Lime Pie image

For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! -Frances VanFossan, Warren, Michigan

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1/4 cup boiling water
1 package (0.3 ounce) sugar-free lime gelatin
2 cartons (6 ounces each) Key lime yogurt
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 reduced-fat graham cracker crust (9 inches)

Steps:

In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.

Nutrition Facts : Calories 194 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

FLUFFY PUMPKIN PIE

Fluffy Pumpkin Pie image

Children love this pie-marshmallows make the filling light and fluffy. It's a quick and easy recipe that I've shared many times over the years. Since it doesn't need to bake, this pie comes in handy at Thanksgiving and Christmas when your oven is in demand. -Phyllis Renfro, White Bear Lake, Minnesota

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

Pastry for single-crust pie (9 inches)
24 large marshmallows
1 can (15 ounces) pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Additional whipped topping and ground cinnamon

Steps:

On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.

Nutrition Facts : Calories 338 calories, Fat 16g fat (12g saturated fat), Cholesterol 30mg cholesterol, Sodium 249mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

FLUFFY PUDDING PIE

Fluffy Pudding Pie image

Whip up this easy, no-bake pie and chill overnight for the next day's dessert. Made with pudding and whipped topping mixes, it's smooth and creamy.

Provided by My Food and Family

Categories Recipes

Time 4h10m

Yield 8 servings

Number Of Ingredients 4

Ingredients

1 env. DREAM WHIP Whipped Topping Mix
1-1/2 cups cold milk, divided
1 pkg. (4-serving size) JELL-O Instant Pudding, any flavor
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

Prepare whipped topping mix with 1/2 cup of the milk as directed on pkg., using deep narrow-bottom bowl. Add remaining 1 cup milk and dry pudding mix. Beat with electric mixer on medium speed until well blended. Beat on high speed 2 min., stopping occasionally to scrape side of bowl.
Spoon into crust.
Refrigerate at least 4 hours or until set. Store leftover pie in refrigerator.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 20 g, Protein 2 g

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