Prepare Vanilla Wafer Crumb Crust, pack into a 9-inch pie shell, and chill in refrigerator at least 2 hours before making filling.

Prepare pudding according to package directions using the 2 cups skim milk. Allow it to cool for one-half hour.

Spoon pudding carefully into chilled pie shell and chill until pudding is firm. Spread whipped topping gently across top of pie with a small spatula. Scatter the reserved crumb mixture on top as a garnish.

This recipe yields 6 servings. Serving size: 1/6 pie.

Exchanges Per Serving: 1 1/2 Fat, 1 Starch, 1/2 Skim Milk.

Nutrition Facts: Carbohydrates 24g; Protein 5g; Fat 8g; Calories 190; Fiber 0g; Sodium 211mg; Cholesterol 14mg.

Note: Low-sodium diets: This recipe is suitable unless sodium is severely restricted.