This is a Hungry Girl Recipe
4 Sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 Cup fat-free sweetened condensed milk
1/2 Cup fat-free milk
1 small (4-serving) box of Jello-O Sugar Free Fat Free Vanilla Instant Pudding Mix
3 Cups Cool Whip Free, thawed
3 Tbsp. Mini semi-sweet chocolate chips
2 Standard-sized peppermint candy canes, lightly crushed, divided
Preheat Oven to 400 degrees
To make the crust, crush the graham crackers in a food processor or blender (I used a plastic back and rolling pin)
Transfer crumbs to a bowl and set aside.
Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform.
Spray a 9-inch pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan. (I was only able to press far enough to get it to the edge of the bottom of the pan...you may need to add graham crackers and butter spread if you want it to go further. It still tasted great only being on the bottom.)
Bake crust in the oven until firm, 8-10 minutes. Set aside to cool.
Combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces.
Once crust has cooled completely, evenly pour filling into the pan.
Refrigerate until firm and chilled, at least 2 hours. (Overnight is best, although I only chilled it for 4 hours).
Sprinkle pie with remaining candy cane pieces. If you like, top with fat free Reddi-whip just before serving. Dig in!!