Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Buttermilk baking mix |
| ¼ cup | Cocoa |
| ¼ cup | Unsalted butter, softened |
| 2 tablespoons | Sugar |
| 3 tablespoons | Boiling water |
| 6 ounces | Fat-free cream cheese, softened |
| ½ cup | Powdered sugar |
| 1 teaspoon | Vanilla extract |
| 1 cup | Light frozen dessert topping |
| 1¼ pounds | Cherry light pie filling |
| 1 tablespoon | Chocolate fudge topping |
Prepare chocolate pie shell: Preheat oven at 450. Combine first 4 ingredients in a bowl. Add boiling water. Stir vigorously until a very soft dough forms. Press dough firmly with floured fingers in an ungreased 9 inch pie plate, bringing dough onto rim of plate. Flute if desired. Bake 8-10 minutes, until set. Cool.
Combine cream cheese, powdered sugar and vanilla in a bowl and mix until well blended. Fold in dessert topping. Spoon into pie shell and spread with pie filling. Drizzle with toppinigs. Refrigerate at least 8 hours, until set. This recipe serves 10.
Posted to EAT-L Digest 13 October 96 Date: Mon, 14 Oct 1996 13:13:23 -0500 From: Rhonda Grout <babydoll@...>