Soooo…remember way back when we did the poll on frozen pies? And I told you my divas were mad at all of you because they wanted the cookies and cream one?
Well the other day I noticed my puppy was missing. On the kitchen counter was my batter bowl and under it was a note that said,
“Make our pie and the pooch lives. That is all!”
So…in the interest of saving my dear puppy I had to make the pie.
Thankfully, doing so was neither difficult nor expensive. It requires no special orders from the internet. In fact, it uses stuff you may already have in your kitchen (well…short of one particular thing and you’ll know what it is when you see it).
So to those many who voted for the C&C pie…enjoy it good health. Now if you’ll excuse me, I have a puppy with PTSD to attend to…
Cookies and Cream Protein Frozen Pie
1 box sugar free vanilla pudding
3 scoops vanilla protein powder
1 ½ c. milk
1 c. unflavored Greek yogurt
1 c. fat-free whipped topping
1 serving sugar-free chocolate sandwich cookies, crushed
2 tablespoons no-calorie sweetener
Optional toppings: additional whipped topping, more sugar-free cookie crumbles
In a large bowl combine pudding mix and protein powder and whisk until thoroughly mixed.
Add milk and mix through until pudding starts to thicken. Let it stand while you chop up your cookies (I used a slap chopper).
Add Greek yogurt and sweetener and mix through.
Add cookie crumbles and mix through.
Add whipped topping and gently fold into the mixture.
Transfer to a pie plate and freeze about two hours before slicing.
Now notice that I did not make a crust for this. Why? Because it was too damned hot!!! I have no AC in the downstairs of my house and it has been over 100 degrees every day for…freaking forever. So the oven was not an option.
But I noticed with the Reese’s cup protein pie that even when my crust sort of fell off (which it did because the version I snapped didn’t get enough butter in the crust), it survived. So you choose: crust or no crust. It’s up to you. I like the Fiber One crust (sweet and gives you good fiber), Jen does not. Some of you may feel iffy about crusts at all. So this recipe is HIGHLY customizable.
The verdict from the divas? Well, I got the puppy back, so that says something. The first two times I made this (keeping in mind my 3 prep rule for my recipes) I added too much Splenda. It was SWEET. And if my Splenda-crackhead children, say it’s too sweet, then it is WAY too sweet. So just a little to help the sweetness carry over through the freezing process. That’s all you need.
For you number crunchers, here’s the stats.