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Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1/4 c. Butter or possibly margarine
- 1 1/2 c. Chocolate cookie crumbs
- 3 Tbsp. Sugar
- 3 ounce Pk vanilla pudding and pie Filling (not instant)
- 1 1/2 c. Lowfat milk
- 1 c. Heavy cream, chilled
- 3 Tbsp. Creme de cocoa
- 2 Tbsp. Chocolate sprinkles
Direcciones
- 1. In a 9-inch, heat-resistant, non-metallic pie pan heat butter in Microwave Oven 1 minute.
- 2. Combine cookie crumbs and sugar in a small bowl till well blended.
- 3. Stir cookie mix into butter.
- 4. Press mix onto bottom and sides of pie pan.
- 5. Heat, uncovered, in Microwave Oven 2 min or possibly till crust has a crunchy texture. Allow to cold while preparing filling.
- 6. In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
- 7. Gradually stir in lowfat milk till smooth.
- 8. Heat, uncovered, in Microwave Oven 2 min.
- 9. Stir and heat an additional 3 1/2 min or possibly till mix boils. Stir occasionally.
- 10. Place wax paper on top of pudding so which a skin does not form and refrigeratein refrigerator.
- 11. While pudding is chilling, whip cream.
- 12. Stir 3 Tbsp. creme de cocoa into pudding.
- 13. Fold whipped cream into chilled pudding.
- 14. Pour into prepared crust and refrigerate3 to 4 hrs or possibly till set.
- 15. Garnish top with chocolate sprinkles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 222 | |
| Calories from Fat 144 | 65% |
| Total Fat 16.37g | 20% |
| Saturated Fat 9.57g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 112mg | 5% |
| Potassium 121mg | 3% |
| Total Carbs 17.74g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 12.48g | 8% |
| Protein 2.95g | 5% |
