Chocolate Chiffon Pie - cooking recipe

Ingredients

1 small pkg. fat free instant chocolate pudding mix
1 c. skim milk
8 oz. light Cool Whip
baked pie shell

Preparation

Mix together the pudding mix and milk.
Fold in Cool Whip. Pour into baked pie shell.
Refrigerate for at least 3 hours before serving.
May be frozen.
That's the way we like it.