Chocolate Angel Pie – Lite

FILLING
2 c Skim Milk
1 pk Jello Light Chocolate
Pudding Mix — 4 serving
Size
2 2/3 c Cool Whip Lite? — divided
1/2 c Jellybeans

For shell, preheat oven to 200. With mixer at high speed beat together egg
whites, salt and cream of tartar until foamy. Add food colouring. Beat in
sugar, 1 Tbs. at a time, until stiff peaks form. Using spoon or pastry bag
with star tip spread or pipe meringue into bottom and sides of 9″ pie pan,
building up rim 1″ above pan. Bake 1 hour or until meringue is set. Turn
off oven; let meringue stand in oven until dry, at least 2 hours.
Meanwhile, for filling make pudding with skim milk, let set. When pudding
has set fold in 2 cups cool whip lite. Pour into prepared crust. garnish
with 2/3 cup cool whip using star tip and doing a criss cross pattern on
top of pie and pipe a ring around the top of the crust.. Place jelly beans
at the crosses.