Mexican Chocolate Pie Recipe

• 1 baked (9 inch) pie shell or possibly graham cracker crust
• 2 1/4 c. cool lowfat milk
• 1 env. Dream Whip whipped topping mix
• 1 (6 serving size) pkg. Jell-O chocolate instant pudding and pie filling
• 1/2 teaspoon cinnamon

1. Combine lowfat milk, topping mix, pie filling mix and cinnamon in deep narrow-bottom bowl.
2. Beat slowly till well blended.
3. Gradually increase beating speed and beat till mix will form soft peaks, about 3-6 min.
4. Spoon into pie shell.
5. Refrigerateabout 3 hrs or possibly freeze till hard.
6. Garnish with prepared whipped topping and sprinkle with additional cinnamon, if you like.

pie shell, milk, dream whip whipped topping mix, cinnamon

Taken from cookeatshare.com/recipes/mexican-chocolate-pie-31116 (may not work)