Chocolate Cream Cheese Pie
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 302.6
- Total Fat: 10.1 g
- Cholesterol: 2.7 mg
- Sodium: 271.5 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 1.2 g
- Protein: 2.9 g
View full nutritional breakdown of Chocolate Cream Cheese Pie calories by ingredient
Introduction
Created for a quick dessert and by accident, this is the most decadent dessert I have had for quite awhile! This makes 3 pies for a large group and does not last long! Created for a quick dessert and by accident, this is the most decadent dessert I have had for quite awhile! This makes 3 pies for a large group and does not last long!Number of Servings: 24
Ingredients
-
4 envelopes of Dream Whip
2 packages 3 oz Cream Cheese Instant Pudding Mix
1 Package 5.5 oz Chocolate Instant Pudding Mix
5 1/2 c. 1% Milk
2 tsp vanilla
1 package Semi-Sweet Chocolate Chips
1/4 c. Chocolate Syrup
3 Keebler Graham Cracker Ready Crusts- Reduced Fat
Directions
In a large mixing bowl, add 2 1/4 cup of milk, 4 envelops of Dream Whip, and 2 tsp vanilla. Mix 5 min. or until peaks form. Add remaining milk and pudding envelops and mix completely.
Melt chocolate chips in a microwave safe bowl, stirring at 35 sec intervals until melted to avoid scorching.
Remove plastic cover from the crusts. Pull off the paper and the glue and set aside for a cover.
Drizzle equal amount of melted chocolate over each crust, trying to cover the crusts with a thin layer of the chocolate. This is tricky, but remember that the filling will be on top of the graham cracker and that is does not need to be "pretty".
Take the filling and divide into the three crusts, spreading smoothly over the top and filling each shell completely.
Drizzle the chocolate syrup over the top.
Removing the label from the plastic covers and the glue, flip the covers over and reconnect, pinching the foil around the edges to seal the pies for refrigeration.
Refrigerate for at least an hour before serving.
Serving Size: Makes 24 servings- 3 pies
Number of Servings: 24
Recipe submitted by SparkPeople user FREDDIE32.
Melt chocolate chips in a microwave safe bowl, stirring at 35 sec intervals until melted to avoid scorching.
Remove plastic cover from the crusts. Pull off the paper and the glue and set aside for a cover.
Drizzle equal amount of melted chocolate over each crust, trying to cover the crusts with a thin layer of the chocolate. This is tricky, but remember that the filling will be on top of the graham cracker and that is does not need to be "pretty".
Take the filling and divide into the three crusts, spreading smoothly over the top and filling each shell completely.
Drizzle the chocolate syrup over the top.
Removing the label from the plastic covers and the glue, flip the covers over and reconnect, pinching the foil around the edges to seal the pies for refrigeration.
Refrigerate for at least an hour before serving.
Serving Size: Makes 24 servings- 3 pies
Number of Servings: 24
Recipe submitted by SparkPeople user FREDDIE32.
