Yield: 8 servings
|¼ cup||Butter or margarine|
|1½ cup||Chocolate cookie crumbs|
|3 ounces||Pk vanilla pudding and pie|
|Filling (not instant)|
|1 cup||Heavy cream, chilled|
|3 tablespoons||Crme de cocoa|
|2 tablespoons||Chocolate sprinkles|
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 3½ 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 crme 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 _The New Deluxe Sharp Microwave Oven Cookbook_ Submitted By DALE SHIPP On 08-07-95