Hello,

I am wanting to make a black bottom pie for a special occasion. The best I've ever had was Marie Calendar's, which is, of course, off limits!

Basically, it is a layer of chocolate pudding, a layer of rum pudding, topped with meringue. It's usually in a white pie crust, but the atkins bake mix makes a yummy "white" crust so that shouldn't be a problem.

My issue is with the pudding. I can use Jello brand chocolate and vanilla SF puddings (I add rum extract to the vanilla), but because of the milk, it has more carbs than I'd want.

So... I'm hoping for some suggestions on how to make LC chocolate and vanilla pudding.

TIA. Jill in Phoenix