Sugar Free Chunk Swirled Pie |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 12 |
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This is very good and great for that sweet something without doing any damage. Hersheys web site had this. I didn't allow for cooling & chilling time. Ingredients:
1 3/4 cups crumbled sugar-free shortbread cookies (about 20 cookies) |
3 tablespoons hershey's special dark cocoa or 3 tablespoons hershey's cocoa |
1/4 cup splenda granular |
1/2 cup butter or 1/2 cup margarine, melted |
3/4 cup hershey sugar free chunks, divided |
2 (3 1/2 ounce) packages cook and serve sugar-free vanilla pudding mix or 2 (3 1/2 ounce) packages cook and serve vegetarian fat free sugar-free instant vanilla pudding mix |
3 1/2 cups milk |
whipped topping (optional) |
Directions:
1. Shortbread Chocolate Crumb Crust:.
2. Preheat oven to 350°F.
3. Stir together cookie crumbs, cocoa and SAplenda in medium bowl.
4. Blend in butter, mixing well.
5. Press crumb mixture evenly on bottom and up sides of 9 pie plate.
6. Bake 8 minutes; cool.
7. Pie Filling:.
8. Prepare pudding according to pkg directions.
9. Immediately pour 1-1/4 cups pudding over the chunks(all except for 2 tablespoons of chocolate chunks - which you have set aside); pour remaining pudding into prepared crust.
10. Stir pudding and chunks until chocolate is melted and mixture is well blended.
11. Drop chocolate pudding mixture by tablespoonfuls onto vanilla pudding; swirl with knife for marbled effect.
12. Cool.
13. Cover; refrigerate several hours until thoroughly chilled.
14. Garnish with reserved chunks and whipped topping, if desired.
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