Chocolate Cream Pudding Ice Box Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Mix these ingredients with a fork. Use a large mixing bowl. Set inside the refrigerator while you work on the whipped topping. 44 grams Chocolate fudge SF FF jello instant pudding or 1 box total3 tbsp Hershey's Cocoa 100% cacao Special Dark 0.5 serving 1 cup decaf coffee or 1/2 cup total 1 tsp Cinnamon, ground 8 oz Fage - 0%, plain (8oz) Whipped topping—use a well chilled glass or metal bowl much larger than one cup. If you use real heavy whipping cream, pull get the stiff peaks. Half and half doesn’t have enough fat to make that happen even if you whisk or beat all day long. 16 tbsp KROGER heavy cream or 1 cup(1 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream)Beat liquid until peaks form, then add slowly 1 tsp Vanilla Extract 12 tsp Splenda or 1/4 cupContinue beating until combined. Fold ream mixture into the chocolate mix. Then pour into the pie crust. Arrange 1 ounce of pecan halves around outer edge, evenly spaced. Put pie into freezer for 45 minutes, or refrigerator for 2 hours. Cut into evenly sized pieces and eat immediately. 168 grams Kroger chocolate graham pie crust or 1 whole crust
No cooking required. It does need to set up in refrigerator for about 2 hours. If you put into freezer, the time is shortened by half.
Serving Size: Makes 8 regular sized pieces or 16 tasting sized pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user REVCORNIE.
Number of Servings: 8
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 243.7
- Total Fat: 15.7 g
- Cholesterol: 42.4 mg
- Sodium: 311.6 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 0.9 g
- Protein: 4.0 g
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