Yield: 1 Servings
|Chocolate graham cracker crust|
|1||Container (8 oz) of Cool Whip|
|½ cup||Walnuts (optional)|
|Splash (~1/4 cup) milk|
Melt chocolate bars with splash of milk in mixing bowl. When totally melted fold in cool whip. Mix in walnuts. Pour into Graham cracker crust. Put in freezer for at least 8 hours. This pie is better made a day ahead of time.
I keep it in freezer until I am ready to serve, so it stays firm. I'd like to say it has no calories but................well we did just meet! :) Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Maura and/or Ron" <RMSki@...> on Sep 21, 1997