1 pie crust – baked and cooled
2 cups heavy whipping cream
1 tsp vanilla extract
1/2 cup swerve confectioners sugar
1 box sugar free chocolate pudding (4 serving size box)
1 1/2 cups milk
In a mixing bowl add heavy whipping cream, swerve, and vanilla extract.
Mix until whipped topping forms.
Place in the refridgerator.
In mixing bowl add pudding and milk. Blend until it thickens like a mousse.
Mix in 1/2 of the whipped topping.
Pour into pie crust and spread.
Spread remaining whipped topping on pie.
Refridgerate for 2 hours or longer.
Serve and enjoy!
*Note – instead of making your own whipped topping you can buy sugar free Cool Whip. 1/2 container in the pudding and the other 1/2 to top the pie.
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