Verry Berry Pie

Here is a recipe that I tried today. I altered the recipe a little bit, so it wasn't I guess as healthy as in the recipe but I made do with what I had. It was a good, light dessert. If I were to make it again I would put more of the berries inside the pie then on the top. Mine also didn't look as good as this picture---so I didn't take my own picture. It was a good, quick recipe. Enjoy! I found it on the Taste of Homes website

Ingredients:
1-3/4 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (8 inches) (I used a bigger size crust, 10 inch I think)
1 cup fresh raspberries
1 cup fresh blueberries
Sugar substitute equivalent to 1 tablespoon sugar (I just used sugar)1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate pudding mix

Directions:
Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping. In a bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set.

Yield: 8 servings.