Dreamy Chocolate Mousse Pie

1. 1

   Whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up.

2. 2

   Fold the whipped topping into the pudding and milk mixture one spoon-full at a time. Do so gently so that the substance keeps a light texture. Reserve roughly one third of the tub of whipped topping.

3. 3

   Place the pudding mixture in the cookie crust. Spread the mixture evenly over the crust so that the entire crust is full with the mixture.

4. 4

   Spread the remaining whipped topping on top of the pie. Refrigerate for at least one hour so that the pie sets.

No additional tips available.