| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies, Desserts, Chocolate, Microwave |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1 1/2 |
c |
Chocolate cookie crumbs |
| 3 |
tb |
Sugar |
| 3 |
oz |
Pk vanilla pudding and pie |
|
|
Filling (not instant) |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Heavy cream, chilled |
| 3 |
tb |
Cr.me de cocoa |
| 2 |
tb |
Chocolate sprinkles |
INSTRUCTIONS
1. In a 9-inch, heat-resistant, non-metallic pie pan melt butter in
Microwave Oven 1 minute. 2. Combine cookie crumbs and sugar in a small bowl
until well blended. 3. Stir cookie mixture into butter. 4. Press mixture
onto bottom and sides of pie pan. 5. Heat, uncovered, in Microwave Oven 2
minutes or until crust has a crunchy texture. Allow to cool while preparing
filling. 6. In a medium-sized, heat-resistant, non-metallic bowl empty
package of pudding mix. 7. Gradually stir in milk until smooth. 8. Heat,
uncovered, in Microwave Oven 2 minutes. 9. Stir and heat an additional 3
1/2 minutes or until mixture boils. Stir occasionally. 10. Place wax paper
on top of pudding so that a skin does not form and chill in refrigerator.
11. While pudding is chilling, whip cream. 12. Stir 3 tablespoons cr.me de
cocoa into pudding. 13. Fold whipped cream into chilled pudding. 14. Pour
into prepared crust and chill 3 to 4 hours or until set. 15. Garnish top
with chocolate sprinkles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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