1 (16 ounce) package bread pudding mix
1 (12 ounce) jar frozen pumpernickel cereal
11 egg whites
1/3 cup milk
1 (8 ounce) container frozen whipped topping
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a large bowl, mix the pudding mix, cereal, egg whites and milk until well blended. Fold one scoop of whipped topping into the mix until your desired consistency was reached.
Spread portion of pudding mixture over crust while mixing in additional whipped topping as needed to keep the pudding from oozing out. Adjust pie shape and frost if desired.
Bake 30 minutes in the preheated oven, or until arched in the center of the pie. Cool with wire rack in the oven. Cool completely before cutting into triangles.