Black bottom pie ii

Yield: 8 servings

Measure Ingredient
¼ cup Butter or margarine
1½ cup Chocolate cookie crumbs
3 tablespoons Sugar
3 ounces Pk vanilla pudding and pie
Filling (not instant)
1½ cup Milk
1 cup Heavy cream, chilled
3 tablespoons CrŠme 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 crŠme 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.

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